Categories  

                

Mexican


8 guajillo chiles, rinsed, stems and seeds removed
3 árbol chiles, rinsed, stems removed (if you like spicy add 1 or 2 more)
3 Roma tomatoes, chopped
2 cloves garlic
1/2 medium white onion, roughly chopped
1 teaspoon kosher salt
4 tablespoons olive oil
1.5 pounds large raw shrimp, peeled, deveined and tail-on
salt and pepper, to taste
optional chicken/vegetable stock

Optional, roast or smoke the tomatoes till soft. Adds a nice depth of flavor.
In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened.
Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
If you didnt roast/smoke the tomatoes simmer the sauce for 15-30 minutes to cook out the raw tomato flavor, if the sauce because to thick, add some chicken or vegetable broth.
If you used roasted/smoked tomatoes heat the sauce on medium, you can add chicken/vegetable broth to thin the sauce if it's too thick.
Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to simmer, cook until the sauce is bubbly and hot, about a minute.
Remove the pan or skillet from the heat and serve alone as an appetizer or with Authentic Mexican Rice as a meal.

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