Shrimp with guajillo, ancho chili, white wine and cilantro

If you love shrimp and chili, this is a dish for you. I enjoy making pozole around Christmas and I use they same two dried chili for my chicken pozole dish. This recipe calls for shrimp with head on and its shell on. The idea for this recipe is to give a Latin flavor profile to match the sweetness of the shrimp. You can find guajillo and ancho chili at your local Mexican market or order it online.

Chili paste made from guajillo chili and ancho chili

3 cups water

4 guajillo chili (Stem and seeds removed)

4 ancho chili (Stem and seeds removed)

1 oz. olive oil

1 tablespoon minced garlic

1 tablespoon mince shallot

1 lb. shrimp head and shell on

1 cup of white wine

2 tablespoon unsalted butter

2 oz. chopped cilantro

1 lemon (Juice)

Salt and black pepper to taste

First start off by making the chili paste by bringing 3 cups of water to boil. Turn off the heat and add the chili into the water. Let it soak for 30 minutes, do not discard the water. Place the soaked chili in a blender with 1 cup of the reserved water and pureed. Once the chili paste is made set it aside. Start heating a large saute pan in low heat and add the olive oil, garlic and shallot. Let the oil infused without browning the garlic and shallot. Add the shrimp into the pan and saute for 30 seconds. Add the white wine, chili paste and lemon juice. Swirl the chili paste around so its nicely distributed in the sauce. Add the butter and seasoning. Plate the dish and garnish with cilantro.

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