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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Camarones al Ajillo Guajillo chiles are flavorful, fruity, and only mildly hot. Here, they are sautéed to impart a smoky flavor, then cooked slowly with tomatoes to soften them. These chiles are not soaked beforehand, which allows them to maintain texture. Active time: 45 min Start to finish: 1 1/4 hr Ingredients:
6 dried guajillo chiles* (1 1/4 oz) |
1/2 cup mild olive oil |
1 medium onion, chopped (1 cup) |
3 large garlic cloves, minced (2 tablespoons) |
2 medium tomatoes (3/4 lb total), seeded and cut into 1/3-inch dice (1 1/4 cups) |
1 1/4 teaspoons salt |
1 1/2 lb large shrimp (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined |
accompaniment: rice and beans |
Directions:
1. Wipe chiles clean and discard stems, seeds, and ribs. Cut into 1/3-inch squares with kitchen shears.
2. Heat chiles in oil in a 12-inch heavy skillet over moderately high heat until oil is hot but not smoking, then sauté chiles, stirring, just until they turn a shade darker, about 1 minute. (Do not let mixture smoke or chiles blacken.) Add onion and garlic and sauté, stirring, until beginning to brown, 2 to 3 minutes. Add tomatoes and 1/4 teaspoon salt and sauté, stirring, 5 minutes. Remove from heat and let stand at least 30 minutes to soften chiles.
3. Toss shrimp with remaining teaspoon salt in a large bowl.
4. Bring tomato mixture to a simmer over moderately high heat, then add shrimp and cook, stirring, until shrimp are just cooked through, about 5 minutes. Serve immediately.
5. *Available at Mexican markets, many supermarkets, and Chile TodayHot Tamale (800-468-7377).
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