Loosely translated as “Devilish Shrimp,” this dish packs a good punch. My friend Rene’s mom cooked this for me several years ago. I soon became hooked and started re-creating my own version at home, incorporating Sriracha. The dried chiles don’t have a substitute perse, and should be sought out, as they contribute the unique smoky/fruity/spicy combo that makes this plate divine. They are available online or at any Latino market.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
In a medium pot, bring 4 cups of water to a boil. Meanwhile, set a skillet over medium heat. Toast all of the chilies in the dry skillet for 3 minutes on each side. Once the chilies are toasted, drop them in the boiling water, cover, and turn off the heat. Let steep for 20 minutes.
Step 2
Drain off the water, reserving about 1/4 cup. Discard the stems and seeds from the chilies. In a blender or food processor, combine the chilies and their reserved cooking liquid, Sriracha, and 2 tablespoons of the oil and puree until smooth, stopping to scrape down the sides. Pass the mixture through a medium-mesh strainer into a large saucepan. Add the tomato puree and place over high heat. Bring the sauce to a gentle boil, lower the heat to medium, and simmer until the sauce reduces and thickens slightly, 12 to 15 minutes.
Step 3
In a separate pan or skillet, heat the butter and remaining 1 tablespoon oil over mediumhigh heat. Add the onion and cook until it starts to soften, 6 to 7 minutes. Add the garlic and shrimp and cook for an additional minute. Pour in the tomato/chile sauce, stirring to combine, and cook it all together until the shrimp are cooked through, 3 to 4 minutes. Season with salt and pepper to taste.
Step 4
Serve over steamed white rice, generously spooning any additional sauce onto the shrimp and rice. Garnish with chopped parsley.
