Ingredients:
- 2 Guajillo chile peppers
- 5 Arbol chile peppers
- 5 Serrano chile peppers
- 1 28-oz Can tomato puree
- 1 Stick of butter
- 1 Medium onion, finely chopped
- 1/2 Head of garlic, minced
- 2 Lbs SHRIMP, peeled and de-veined, tail intact
- Salt to taste
Directions:
Boil the chiles in a large pot for about 10 minutes until soft. Remove and allow them to cool a bit. Remove the stems. blend the chiles and tomato puree in a blender until smooth. Pour through a strainer and set aside.
Melt butter in a large heavy-bottomed pan over medium-high heat. Add the onion and garlic and cook until tender. Add the shrimp and sauté for about 1 minute. Add the strained chile sauce and salt to taste. Simmer another 3 to 5 minutes. Be careful not to overcook the shrimp.
Serve with Mexican Rice (or white rice to temper the heat of the spicy shrimp), beans , and warm corn tortillas. Hope you’ll enjoy it!!
** Or for an easier recipe use chile chipotle ( one or two cans)... put in blender and use it as chile sauce puree, this chilies are very hot but you will love this recipe.
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