- 2 each (34g) assorted dried chilies (guajillo, ancho, new mexico, etc.)
- 2 each (14g) chile de arbol
- 1 1/2 lb (681g) shrimp, peeled and deveined
- 2 each (6g) garlic cloves, minced
- 1 tbsp (15.25g) lime juice, freshly squeezed
- 1 tsp (2g) cumin seed, ground
- 1 7-oz can (210g) chipotles in adobo (Buy Now)
- 2 tbsp (28g) light oil (coconut oil, ghee, olive ... or even bacon fat!)
- salt and fresh cracked pepper, to taste
Split the dried chilies by either tearing the tops off, or using kitchen scissors to cut them open. Remove the seeds from the peppers and discard (feel free to leave a few, if you like a super spicy shrimp).
You can do this in a hot pan, but I usually toast the chilies directly on a hot burner element, or over a hot burner flame. Over a medium-low temperature, toast the surface of the chilies by placing them in the flame, or directly on the burner surface. This will cause a quick blistering. Do not burn the chilies. Simply toast the surface for about 15 seconds, in a few spots around the chilies. This makes for a richer and more developed flavor.
Fill a bowl or measuring cup with about 4 cups of boiling water. Place your toasted chilies in the hot water, so they may soften. Leave them there for about 20 minutes, while you work on the rest of the dish.
Toss your shrimp with the cumin, garlic, lime juice, salt and pepper. Set aside.
After 20 minutes, remove your chilies from the water and place in a blender. Save some of the chili water. You may need it. Add your chipotles to the blender and blend until smooth. Add some of your chili water to thin it out. You want something resembling a slightly runny BBQ sauce.
Pre-heat a large sauté pan over high heat. Add your oil and swirl it around the pan. Quickly and before the oil burns, add your shrimp to the pan. Evenly distribute them around the pan, so that they are all touching the bottom of the pan. Let them sit for about 1 minute. Turn the all over, to cook the other side.
After sautéing for about 2 minutes, add your chili sauce, from the blender. This will likely sputter a bit. That's fine. Turn the heat down to medium and cook the shrimp in the sauce for another 2 to 3 minutes.
Taste, adjust seasoning and serve!