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
Recipe information
Yield
Makes 4 servings
Ingredients
6
1
1
3
2
1
1
Need to make a substitution?
Preparation
Step 1
Wipe chiles clean and discard stems, seeds, and ribs. Cut into 1/3-inch squares with kitchen shears.
Step 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.
Step 3
Toss shrimp with remaining teaspoon salt in a large bowl.
Step 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.
Step 5
*Available at Mexican markets, many supermarkets, and Chile Today—Hot Tamale (800-468-7377).