Tequila Shrimp With Guajillo Salsa

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 lbs large shrimp, peeled (leave tail on, jumbo fine too )
• 1/3 cup tequila
• 1/4 cup olive oil
• 1/4 cup lemonade
• 1 teaspoon chili powder (ancho )
• 1 teaspoon cumin
• 1 teaspoon sugar
• salt, to taste
• black pepper, to taste
• 6 bell peppers, guajillo, large dried (ancho, new mexico or california chilies all ok)
• 1 tablespoon olive oil
• 1/2 onion, cut into 1/2-inch dice (medium )
• 3 garlic cloves, chopped (small )
• 1 tablespoon chili powder (ancho )
• 3 plum tomatoes, seeded and chopped
• 2 cups water (vegetable broth ok)
• 1 teaspoon sea salt
• 1/4 teaspoon pepper, freshly ground
• 2 tablespoons oregano, chopped fresh (1 teaspoon dried, preferably mexican)
• 1/2 cup cilantro, chopped fresh

Recipe

• 1 in a food-grade plastic bag combine all the shrimp ingredients. seal and shake the bag to distribute the marinade. refrigerate 1 hour.
• 2 meanwhile make the salsa. wearing food service gloves, remove and discard the stems, seeds and inner ribs from the chilies and tear them into large pieces.
• 3 in a large skillet, heat the oil over medium-high heat. add the chili pieces, onion and garlic. cook, stirring often, until the chilies are fragrant and the onions are soft, about 5 minutes. add the ancho chili powder and tomatoes and reduce the heat slightly. cook, stirring often, for 10 more minutes. add the water or broth, salt and pepper. bring to a simmer over medium-high heat. reduce heat to medium-low and cook for 20 minutes.
• 4 stir in the oregano and let cool for a few minutes. purée the sauce in the blender until smooth. stir in the cilantro.
• 5 heat a clean, large skillet over medium heat. pour the shrimp and marinade into the skillet. saute the shrimp until they are cooked through and opaque. remove the shrimp and keep warm.
• 6 bring to a boil juices still remaining in the skillet. boil 1 minute and pour the juices over the shrimp. serve with rice and the salsa on the side.