Camarones a la Diabla

Ingredients

• 4 dried guajillo chiles (stems removed and seeds shaken out)
• 2 dried chiles de arbol (stems removed and seeds shaken out)
• 1 1/2 cups diced ripe tomatoes (stems removed)
• 1/2 cup roughly chopped white onion
• 2 large cloves garlic (smashed and peeled)
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 pound large/jumbo (I use 20-25 count raw shrimp, peeled, deveined, and tail on or off)
• Fresh lime wedges (chopped cilantro, and sliced jalapenos for garnish)

Instructions

1. 1

   Bring a small pot of water to a boil. Then remove the pot from the heat and add the dried chiles. Set chiles aside to soften for 15 minutes.

2. 2

   Remove chiles from the water and place them in a high-speed blender. Add the tomatoes, onion, garlic, and paprika. Blend until the mixture becomes a smooth, thick sauce. If the mixture is too thick (like a paste rather than a sauce), add ¼ cup of water and continue to blend until smooth. Season with salt and pepper to taste and set it aside.

3. 3

   Pat shrimp dry with a paper towel and sprinkle lightly with salt and pepper.

4. 4

   Heat a large skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering.

5. 5

   Add shrimp to the hot skillet in a single layer and sear for 3 minutes (let them sear on the first side, do not move them at all).

6. 6

   Flip shrimp and add prepared tomato/chile sauce to the pan. Cook for another 3-4 minutes, stirring occasionally, or until the shrimp are firm and opaque (no longer translucent) and the sauce is warmed through. Taste, and add a little more salt & pepper if needed.

7. 7

   Serve immediately, garnished with lime, cilantro, and jalapenos. Enjoy all on its own as a light meal or appetizer. Or serve with rice and soft tortillas.