Devilled Shrimp in Guajillo and Árbol Chile Sauce

What you need

• 1 kg (2.2 lb) large raw shrimp, peeled and deveined, tails on if you like
• 10 dried guajillo chiles, stems and seeds removed
• 10 dried chiles de árbol, stems removed
• 5 serrano chiles
• 1 can (7 oz) chipotles in adobo, about 105 g
• 300 g (10 oz) tomato paste
• 1 large onion, halved
• 6 cloves garlic, finely chopped
• 1/2 tsp ground cumin
• 2 limes, juiced, plus 2 more cut into wedges for serving
• 25 g (2 tbsp) butter or lard
• salt, to taste
• 2 ripe avocados, for serving

Method

Restated from the original video

1. 1

   Put the guajillo and árbol chiles in a saucepan, cover with water and simmer for 10 min until soft. Lift them out and let them cool, keeping a cup of the liquid.

2. 2

   Char the serranos over a gas flame or under a hot grill, turning, until about half the skin is blackened, 4-6 min.

3. 3

   Pull the stems off the serranos once they are cool enough to handle.

4. 4

   Blend the soaked chiles, serranos, chipotles, tomato paste and one onion half until smooth, adding chile liquid a little at a time until the sauce pours easily.

5. 5

   Push the sauce through a sieve to remove the skins and seeds.

6. 6

   Finely chop the other onion half.

7. 7

   Melt the butter in a large frying pan over medium heat. Add the garlic and chopped onion and cook until soft and translucent, 4-5 min.

8. 8

   Stir in the cumin and the juice of the limes.

9. 9

   Add the shrimp in one layer and cook, turning once, just until they turn pink, 2-3 min.

10. 10

    Pour in the sauce, season with salt and bring to a simmer. Cook until the shrimp are opaque all the way through and the sauce is hot, 2-3 min. Thin with a splash of chile liquid if it gets too thick.

11. 11

    Halve the avocados, remove the stones and slice the flesh.

12. 12

    Serve the shrimp in their sauce with the avocado slices and lime wedges.

Imported from maduniverset.dk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.