Camarones a la Diabla

Serves 4

Ingredients

• 1.5 lb large shrimp (peeled and deveined)
• 4 dried guajillo chiles (stems and seeds removed)
• 6 dried arbol chiles (stems and seeds removed)
• 3 roma tomatoes (quartered)
• 1/2 white onion (roughly chopped)
• 4 garlic cloves
• 2 chipotle peppers in adobo sauce
• 2 tbsp lime juice
• 1/2 cup chicken broth
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro (chopped, for garnish)
• 4 cups cooked white rice (for serving)

Instructions

1. 1Bring a small pot of water to a boil. Add the dried guajillo and arbol chiles; remove from heat and let soak for 15 minutes until softened.
2. 2While chiles soak, heat olive oil in a skillet over medium heat. Add quartered tomatoes, chopped onion, and garlic cloves. Cook for 6-8 minutes until softened and lightly charred.
3. 3Drain the softened chiles and transfer to a blender along with the cooked tomato-onion-garlic mixture, chipotle peppers with a spoonful of adobo sauce, lime juice, chicken broth, salt, and pepper.
4. 4Blend on high until completely smooth, about 1-2 minutes. Set sauce aside.
5. 5Pat the shrimp dry with paper towels and season lightly with salt and pepper.
6. 6Heat the remaining olive oil in a large skillet over medium-high heat.
7. 7Add the shrimp in a single layer and cook for 1-2 minutes per side until just pink and opaque. Do not overcook.
8. 8Pour the blended diabla sauce over the shrimp. Stir gently to coat and simmer for 3-4 minutes until the sauce thickens slightly and shrimp are fully cooked.
9. 9Remove from heat. Taste and adjust seasoning with more salt or lime juice if needed.
10. 10Serve immediately over warm cooked white rice, garnished with chopped cilantro.
11. 11Offer extra lime wedges on the side for those who want additional brightness.