- 8 dried guajillo chiles (rinsed, stems and seeds removed)
- 3 dried chile de arbol chiles (rinsed, stems removed)
- 3 roma tomatoes chopped
- 2 garlic cloves
- 1/2 medium white onion chopped
- 1 tsp kosher salt
- 5 Tbsp olive oil
- 1.5 lbs large raw shrimp (peeled, deveined and tail-on)
- salt and pepper to taste
- 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 and let sit for 15 minutes until chiles are softened.
- Using a slotted spoon, transfer chiles to a blender. Add tomatoes, garlic, onion, and salt. Puree until completely smooth. If the sauce is too spicy, add more tomatoes.
- 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/skillet and mix together to coat the shrimp. Cook over medium heat for 3-5 minutes until sauce is bubbling and hot.
- Serve as an appetizer or with Mexican rice as a meal.
Time: 30 Minutes