Ingredients
2
2 servings
- •6 dried guajillo peppers
- •3 dried chiles de arbol pepper
- •1 qt hot water
- •¼ medium onion, diced
- •2 cloves garlic
- •2 tablespoons marinated chipotle
- •¼ cup ketchup
- •¼ cup water, from soaking peppers
- •2 tablespoons vinegar
- •salt, to taste
- •pepper, to taste
- •1 medium pineapple
- •1 tablespoon unsalted butter
- •3 tablespoons olive oil
- •¼ medium onion, finely chopped
- •2 cloves garlic, finely chopped
- •½ cup tomato, chopped
- •1 lb raw shrimp, peeled and deveined
- •fresh cilantro, finely chopped, to taste
- •tortilla, for serving
Instructions
- Remove the stems, seeds, and veins from the the guajillo and the chile de arbol peppers. Soak in the hot water in a medium bowl for 10 minutes.
- Cut the pineapple in half lengthwise and carefully remove the flesh, forming two deep dishes. Separate the fruit from the core and discard the core.
- Drain the guajillo and chile de arbol peppers, reserving ¼ cup (60 ml) of soaking liquid, and place in a food processor. Add the onion, garlic, chipotle, ketchup, water used to soak the peppers, vinegar, salt, and pepper, and pulse until fully blended.
- Strain the sauce through a fine mesh sieve.
- Heat the butter and oil in a medium pan over medium heat. Add the onion and garlic, and fry for 3 minutes, until the onion is translucent.
- Add the tomato and the reserved pineapple, cover, and cook for 3 minutes.
- Add the shrimp, stir well, cover, and cook for 2 minutes, or until the shrimp turns pink.
- Add the sauce and cook for about 5 minutes, until it thickens.
- Serve the shrimp in the pineapple halves and top with fresh cilantro.
- Enjoy!
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