Guajillo Garlic Shrimp are cooked shell on with butter, garlic, lime and fruity guajillo chiles for a juicy dinner with gentle heat.
Servings 2entrée servings
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Total Time 30 minutesmins
Equipment
None
Ingredients
2guajillo chilis
1quartfiltered water
1poundshrimpshell on (size 16/20)
4tablespoonsunsalted butter
2clovesgarlicthinly sliced (about 1 tablespoon)
1fresh limejuiced
Sea salt to taste
Freshly cracked black pepper to taste
Instructions
Bring 1 quart of filtered water to a boil in a saucepan. Remove from the heat, add 2 guajillo chilis and cover with a lid. Let sit for 10 minutes, then remove the chilis. When cool enough to handle, remove the stems and seeds and slice the chilis into thin strips.
Clean 1 pound of size 16/20 shrimp, leaving the shells on. Using a sharp paring knife, cut through the shell along the back of each shrimp from the open end to the tail. Make a shallow incision in the flesh along the same path, just deep enough to expose the dark vein. Use the tip of the paring knife to lift it out, then discard. Rinse the shrimp briefly and pat completely dry before cooking.
Heat 4 tablespoons of unsalted butter in a large sauté pan on medium high heat. Add the shrimp once the butter starts to foam. Cook for 1 minute and then add 2 cloves of sliced garlic and the sliced guajillo chilis. Turn the heat down to low, stir the pan regularly and sauté for another 3 or so minutes, until the shrimp turn pink and start to curl up into a loose “C” shape. Season with sea salt and freshly cracked black pepper to taste and squeeze the juice of 1 lime on top. Serve immediately.