Serves 4
Ingredients :
1 ounce dried guajillo chiles
½ cup water
1 tablespoon Worcestershire sauce
6 garlic cloves (2 chopped, 4 sliced thin)
1 teaspoon table salt, divided
2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil, divided
2 tablespoons lime juice
2 tablespoons unsalted butter, cut into 2 pieces
2 tablespoons chopped fresh cilantro
Directions :
Stem the guajillos, split them in half lengthwise, and remove the seeds. Make 1-inch-long chunks out of the guajilo. Guajillos should be cooked for three to five minutes until aromatic in a 12-inch nonstick pan over medium heat.
Place guajillos in a blender jar and mix for 2 minutes, or until very finely ground. Blend for approximately 2 minutes until smooth, then add water, Worcestershire, minced garlic, and 1/2 teaspoon salt.
After drying the shrimp with paper towels, season it with the remaining 1/2 teaspoon salt, cumin, and cayenne. In the now-empty skillet, heat 1 tablespoon of oil over high heat until barely smoking. Add half of the shrimp in an equal layer and cook for approximately 2 minutes, without stirring, until the underside starts to brown but the top is still raw. Place in bowl. Repeat with the remaining shrimp and 1 tablespoon oil, then add to the bowl with the first batch.
Lower the heat to low and add the last tablespoon of oil, along with the garlic slices, to the now-empty skillet. Cook for about 2 minutes, or until garlic is aromatic and golden brown. Shrimp should only be cooked thoroughly after approximately a minute of stirring in the conserved chile sauce and shrimp. Remove from heat and mix in butter and lime juice for about a minute, or until butter is melted. Place in serving bowl. Add cilantro and then serve.