This exquisite dish can be prepared in several ways. This usually depends on your family’s traditions and where you live. I hope you like this version.
material:
- 2 guajillo chiles
- 5 arbor chiles
- 5 serrano chiles
- 1 can tomato puree (800g)
- 110g (1/2 cup) butter
- 1 medium onion, finely chopped
- 1/2 garlic clove (chopped)
- 900g shrimp (peeled, veins removed, tails intact)
- Salty as you like
Preparation:
Boil the chiles in a large pot until tender, about 10 minutes. Remove and let cool slightly.
Remove the stems. Crush the chiles in a mortar and pestle and add the tomato puree. Another option is to blend the chiles and tomato puree in a blender until smooth. Pour into a strainer and set aside.
Melt the butter in a large heavy-bottomed skillet over medium-high heat. Add onions and garlic and saute until softened. Add the shrimp and stir-fry for about 1 minute. Add chili colada sauce and salt to taste.
Simmer for another 3-5 minutes. Be careful not to overcook the shrimp.
Serve with Mexican rice (white rice to offset the spiciness of the spicy shrimp), beans, and warm corn tortillas.
