Jumbo Shrimp with Red Chile Sauce

Jumbo Shrimp with Red Chile Sauce

Recipe Rating: 3.42141
Serves 4 to 6
Serve shrimp and its sauce with warm tortillas and sliced avocados, if you like.
  • 3 dried guajillo chiles
  • 1 dried ancho chile
  • 1 dried chipotle chile
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 1/2 pound pounds peeled and deveined large shrimp
  • 1/2 cup white wine
  • 1/2 cup fish, chicken or vegetable broth
  • 1/4 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons chopped cilantro
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Place guajillo, ancho, and chipotle chiles into a large bowl and cover with boiling water. Let stand
for 20 minutes until softened. Cut open chiles and remove and discard all stems and seeds.

Place chiles in a blender or food processor and puree until smooth. (You may need to add a little of the soaking liquid.). Press through a fine sieve to make a chile puree. Set aside.

In a large skillet, heat 2 tablespoons of the oil over medium high heat. Add garlic and cook until golden brown. Using a slotted spoon, transfer garlic to a plate and set aside. Add remaining 2 tablespoons oil and shrimp to skillet and cook for 2 to 3 minutes until pink and just cooked through.

Transfer shrimp to plate with garlic and set aside.

Add wine, broth, and 3/4 cup of the reserved chile puree. (Save remaining chile puree for another use.) Simmer for 3 to 5 minutes until sauce thickens.
Add garlic and shrimp back to skillet and cook until warmed through. Stir in cream and salt and pepper, then sprinkle with cilantro.
Nutritional Info: 
Per Serving: 330 calories (160 from fat), 18g total fat, 5g saturated fat, 220mg cholesterol, 550mg sodium, 12g carbohydrates, (3 g dietary fiber), 25g protein.