Guajillo Shrimp
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Ingredients:
1/4 cup good quality extra virgin olive oil
1 clove garlic, peeled and minced
1 large shallot, peeled and diced
1/4 cup sweet onions, diced
1/4 cup yellow bell peppers, minced
1 bay leaf
1 cup frozen peas
1-1/2 large dried guajillo chiles, julienned (soak in warm water 10 minutes first)
1 dash ground allspice
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
2 pounds large shrimp, tail-on
pinch of ground cayenne pepper
1 pinch saffron
3/4 cup fresh cilantro leaves
3 green onions, thinly sliced
Instructions:
Defrost (if needed), then peel and devein the shrimp, set aside on paper towels.
Pour the olive oil into a large preheated non-stick skillet over medium-high heat.
Add the garlic, shallot, onion, bell pepper, bay leaf, peas, Guajillo chile, allspice, salt, black pepper and red pepper flakes.
Cook until the onions and bell peppers are just beginning to brown.
Add the shrimp.
Stir the shrimp and cook them only until they become pinkish and opaque.
Remove the pan from the heat and stir in the saffron and cayenne pepper to taste.
Note: Guajillo chiles are medium-hot chiles; the cayenne pepper adds the heat, so add as much or a little as you like.
Taste the sauce and add more salt if needed.
Garnish with the cilantro and green onions.
Serve over steamed long grain or jasmine rice.
Recipe adapted from an entree served at the “Bertha Miranda” Mexican restaurant in Reno, NV.