Mexican · serves 4 · about 30 minutes
Shrimp in a fiery red chile-and-tomato sauce that lives up to its name. Fast, bold, and best mopped up with rice or warm tortillas.
Ingredients
- 1.5 lbs large shrimp, peeled
- 4 guajillo chiles
- 2 chiles de árbol
- 3 tomatoes
- 3 cloves garlic
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 tsp Iberia Adobo Without Pepper 16 oz
Method
- Toast and soak the guajillo and árbol chiles, then blend with tomatoes and garlic into a smooth salsa.
- Season the shrimp with Iberia Adobo.
- Sear the shrimp in Iberia Olive Oil 1 minute per side; remove.
- Pour the chile salsa into the pan and simmer 8 minutes until it darkens and thickens.
- Return the shrimp and cook 2 minutes more.
- Serve over Mexican red rice.