Spice It Up!
Besides grilling, this is one of my favorite ways to prepare shrimp. Served over rice or stuffed into an empanada, it's one of our favorites! I developed this recipe one day when my husband asked if I had ever made an empanada stuffed with shrimp. As far as I was concerned, what he was really asking was if I would make some for him, LOL! And so I did!
1 pound of jumbo shrimp, peeled and cleaned, seasoned with salt and pepper, set aside
6 guajillo or California chiles, stems and seeds removed
4 chile de arbol, stems and seeds removed
1 large poblano pepper, roasted and sliced into thin strips
1 small white onion, diced
4 cloves of garlic, minced
1 cup of chicken broth
2 teaspoons ground cumin
Salt and fresh cracked pepper, olive oil
1. In a large bowl, combine the chile guajillo and the chile de arbol, cover with boiling water, cover the bowl and let sit for 30 minutes.
2. While the peppers are softening, prep the rest of your ingredients, set aside.
3. After 30 minutes, drain the peppers and transfer to the blender, add the chicken broth, cumin, 2 teaspoons of salt and a pinch of fresh cracked pepper, blend until smooth, set aside.
4. In a large pan, heat 2 tablespoons of olive oil to medium/high heat, add the onions and cook for 4 to 5 minutes, add the garlic and cook for 1 more minute. Add the shrimp and cook, stirring often, for 2 to 3 minutes. Add the sauce from the blender and stir well to combine. Fold in the reserved poblano pepper strips, taste for salt and cook for just another 2 minutes.
Serve as-is, with rice, a salad, taco filling or let it cool and use as an empanada filling!!! Yum!!
Note: Roast the poblano pepper in a 400-degree oven, drizzled with a little oil, on a sheet pan for 10 minutes on each side. Remove from oven and cover the pepper with a clean kitchen towel to steam for a few minutes.
Other recipes by Sonia:
Cheesy Chorizo Bread
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas