Camarones A La Diabla

Ingredients:

6 dried ancho guajillo, or pasilla chiles (or a combo), stemmed and seeded

3 to 5 dried chile de arbol chiles stemmed and seeded

½ cup crushed tomatoes

½ onion cut into chunks

1 garlic clove

1 teaspoon kosher salt

2 tablespoons olive oil

2 pounds peeled and deveined shrimp

1 tablespoon butter optional

Place the chiles in a medium, heat-proof bowl and then pour boiling water over them to cover.

Let stand for 15 to 20 minutes, until the chiles are very soft.

Remove the chiles from the soaking water using tongs or a slotted spoon, reserving the soaking water.

Transfer the chiles to a blender.

Add the tomatoes, onion, garlic, and salt to the blender with the chiles.

Add ½ cup of the soaking liquid (or use water) and process until smooth.

Add additional soaking liquid or water as needed to get a saucy consistency.

If the mixture is too spicy, add additional tomatoes.

Heat the oil in a large skillet over medium-high heat.

Add the shrimp and cook, turning over once, until they are pink and opaque, about 3 minutes total.

Add the sauce to the pan, reduce the heat to medium, and simmer for about 5 minutes, until the sauce is hot and bubbling.

Add the butter, if using, and stir until it is fully melted and incorporated.

Serve immediately.

Serving: 1