Guajillo Shrimp
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 cup good quality extra virgin olive oil
- 1 clove garlic, peeled and minced
- 1 large shallot, peeled and diced
- 1⁄4 cup sweet onion, diced
- 1⁄4 cup yellow bell pepper, minced
- 1 bay leaf
- 1 cup frozen peas
- 1 1⁄2 large dried guajillo chiles, julienned (soak in warm water 10 minutes first)
- 1 dash ground allspice
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon red pepper flakes
- 2 lbs large shrimp, tail-on
- ground cayenne pepper
- 1 pinch saffron
- 3⁄4 cup fresh cilantro leaves
- 3 green onions, thinly sliced
directions
- Defrost (if needed), peel and devein shrimp, set aside on paper towels.
- Pour olive oil in a large preheated non-stick skillet on medium-high heat.
- Add garlic, shallot, onion, bell pepper, bay leaf, peas, Guajillo chili, allspice, salt, black pepper, and red pepper flakes.
- Cook until onions and bell pepper just begin to brown.
- Add shrimp.
- Stir and cook only until they are pinkish and opaque.
- Remove from heat and stir in saffron and cayenne pepper to taste.
- Note: Guajillo are medium-hot chilies; the cayenne pepper adds heat so add as much or a little as you like.
- Taste and add more salt if needed.
- Garnish with cilantro and green onions.
- Serve over steamed long grain or jasmine rice.
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