Camarones al Ajillo

　　Guajillo chiles are flavorful, fruity, and only mildly hot. Here, they are sautéed to impart a smoky flavor, then cooked slowly with tomatoes to soften them. These chiles are not soaked beforehand, which allows them to maintain texture.

　　Active time: 45 min Start to finish: 1 1/4 hr

　　

Ingredients

Makes 4 servings

　　6 dried guajillo chiles* (1 1/4 oz)

　　1/2 cup mild olive oil

　　1 medium onion, chopped (1 cup)

　　3 large garlic cloves, minced (2 tablespoons)

　　2 medium tomatoes (3/4 lb total), seeded and cut into 1/3-inch dice (1 1/4 cups)

　　1 1/4 teaspoons salt

　　1 1/2 lb large shrimp (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined

　　Accompaniment: rice and beans

　　

Step 1

Wipe chiles clean and discard stems, seeds, and ribs. Cut into 1/3-inch squares with kitchen shears.

　　

Step 2

Heat chiles in oil in a 12-inch heavy skillet over moderately high heat until oil is hot but not smoking, then sauté chiles, stirring, just until they turn a shade darker, about 1 minute. (Do not let mixture smoke or chiles blacken.) Add onion and garlic and sauté, stirring, until beginning to brown, 2 to 3 minutes. Add tomatoes and 1/4 teaspoon salt and sauté, stirring, 5 minutes. Remove from heat and let stand at least 30 minutes to soften chiles.

　　

Step 3

Toss shrimp with remaining teaspoon salt in a large bowl.

　　

Step 4

Bring tomato mixture to a simmer over moderately high heat, then add shrimp and cook, stirring, until shrimp are just cooked through, about 5 minutes. Serve immediately.

　　

Step 5

*Available at Mexican markets, many supermarkets, and Chile Today—Hot Tamale (800-468-7377).