Cooking Shrimp with Garlic and Guajillo
A guajillo chili or guajillo chile (chile guajillo in Spanish) is a variety of chile pepper of the species Capsicum annuum and which is widely used in the cuisine of Mexico. Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to hot. They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.
Guajillo chilies may be used in pastes, butters, or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.
- 2 large bowls of shrimp, finely opened in the shape of butterflies
- 8 garlic cloves, peeled and chopped
- 2 teaspoons of olive oil
- 3-4 dried Guajillo Chile, seeded
- Salt to taste.
- 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 turns white & pink.
- Serve hot