Shrimp with Garlic and Guajillo
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.
Yields 4 Servings
Ingredients
- 2 teaspoons of olive oil
- 8 cloves Garlic, peeled and chopped
- 2 large bowls of shrimp, finely opened in the shape of butterflies
- salt to taste
- 3 -4 dried guajillo chile, seeded
Instructions
- Dip the chiles in hot water for 20 minutes to soften, and then slice them
- Heat the olive oil in a pan at medium heat
- Add the garlic and fry until brown
- Add the slices of Guajillo Chile, and let them fry for 2-3 minutes
- Add the shrimp and salt to taste
- Cook them until the shrimp turn white & pink
- Serve hot