Shrimp a la Diabla

Ingredients

• 1 lb Shrimp, peeled and deveined
• 3 dried guajillo chiles, stemmed and seeded
• 2 chipotles in adobo, plus 1 tbsp sauce
• 3 roma tomatoes, quartered
• ¼ white onion
• 3 cloves garlic
• 2 tbsp butter
• 1 tbsp neutral oil
• 1 lime, juiced
• Warm rice, to serve
• Salt

Method

1. Soak the guajillos in hot water 10 minutes, then blend with the tomatoes, chipotles and adobo, onion, garlic, and a pinch of salt until smooth.
2. Sear the Shrimp in the oil over high heat just until pink on the outside, about 1 minute per side — they finish in the sauce, so resist cooking them through.
3. Pour the chile purée into the pan and simmer 5–6 minutes, until it darkens brick-red and thickens.
4. Return the Shrimp with the butter and cook 2 minutes more, until just opaque throughout, then brighten with lime juice.
5. Serve over rice with something cold to drink — you'll want it.