Camarones a la diabla (camarões apimentados)

Ingredientes

• 3 Roma tomatoes
• 6 dried guajillo chiles, stemmed and seeded
• 3-4 dried chile de arbol, stemmed and seeded
• Water ((about 1 1/2 -2 cups))
• 1-2 chipotle pepper in adobo sauce, (plus about a tablespoon of the adobo sauce (optional))
• 1 1/2 pounds raw shrimp, peeled and deveined with tails on ((large, 31/35))
• Juice of 1/2 lime or lemon
• Salt and ground black pepper, to taste
• 1 tablespoon butter ((sub with olive oil if preferred))
• 2 tablespoons olive oil, divided
• 1/2 medium onion, finely chopped ( (brown, yellow or white))
• 2 garlic cloves, minced
• Chopped cilantro or parsley (garnish)
• Lime or lemon wedges for serving
• Sour cream, for serving
• Rice and corn tortillas for serving

Modo de preparo

1. 1

   Rehydrate the dried chiles: Place the tomatoes and dried chiles in a saucepan, add enough water to cover the chiles and tomatoes. Bring to a boil. Reduce the heat to low, and simmer for about 10 minutes or until the chiles have softened. Remove from the heat and cool slightly.

2. 2

   Season shrimp: Meanwhile, season the shrimp with the lime or lemon juice, salt and ground black pepper to taste. Set aside.

3. 3

   Make the sauce: Transfer the tomatoes, chiles, about 1 cup of the cooking water and the chipotle pepper (if using) to a blender. Blend until smooth. If the sauce seems too thick, add additional cooking water. Taste. You can add a fresh tomato if the sauce is too spicy for your taste.

4. 4

   Sauté shrimp: In a large skillet, melt the butter with a tablespoon of olive oil over medium-high heat. Add the shrimp and sauté for about a minute per side or until the shrimp starts to change color but it’s not fully cooked (it will look a bit translucent and not fully pink). Transfer the shrimp to a plate. Set aside.

5. 5

   Sauté sromatics: Add the remaining oil to the skillet and when hot, add the onion. Sauté, stirring occasionally for about 3 minutes or until the onions become translucent. Add the garlic and cook for about 30 seconds or until aromatic.

6. 6

   Cook sauce and shrimp: Pour the sauce into the skillet and cook for about 2 minutes, stirring frequently to prevent it from sticking to the bottom of the skillet. Reduce the heat and simmer for about 4-5 minutes. Stir in the shrimp and cook for about 2 minutes or until the shrimp is fully cooked. Season to taste with salt and ground black pepper. Garnish with chopped cilantro or parsley and lime or lemon wedges (optional).

7. 7

   Serve as an appetizer or over steamed rice or Mexican rice and sliced avocado, if desired.