SPICY GUATEMALAN SHRIMP

Spicy Guatemalan Shrimp image

Provided by Vickie Parks

Categories Seafood

Time 50m

Number Of Ingredients 22

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1 medium onion, quartered
3 clove garlic, minced
2 dried pasilla chiles
1 dried ancho chile pepper (or 1 diced poblano pepper)
1/2 cup sesame seeds
4 medium tomatoes, quartered
1 jalapeno pepper, seeded
5 sprig(s) fresh cilantro
1/2 tsp sea salt
1 to 2 Tbsp water
2 large carrots, diced
1 large zucchini, diced
1 large chayote, diced
1 cup corn
4 cups low-sodium chicken broth or stock
1 lb medium-size shrimp or prawns, peeled and deveined
1 tsp salt, or to taste
1/4 cup fresh cilantro, chopped
OPTIONS, FOR SERVING
3 cups cooked rice, for serving
6 warmed tortillas, for serving (optional)
1 large lime, sliced into 6 wedges (for garnish)

Steps:

1. In a medium skillet, sauté the onions, garlic, pasilla and ancho chiles about 2 to 3 minutes per side or starting to brown and the onion is lightly charred. Remove; set aside.
2. Add sesame seeds to the skillet, cover skillet, and toast about 2 minutes or just starting to brown lightly.
3. Place browned chile mixture, toasted sesame seeds, tomatoes, jalapeno peppers, whole cilantro sprigs, and sea salt in a blender, and puree with just enough water to produce a smooth, thick paste. Set the paste aside.
4. To a stockpot or Dutch oven, add the carrots, zucchini, chayote, corn and enough broth to just cover the vegetables. Bring to a boil. Reduce heat to low, stir in the blended chile paste, and let simmer, uncovered, for 20 minutes.
5. Add shrimp, cilantro and salt, and stir to combine. Simmer for 5 minutes more. Shrimp should be pink and vegetables should be tender but still have a slight crunch to them.
6. Serve immediately with rice. And, if desired, add a warmed tortilla to each each serving (most families would use corn tortillas but flour tortillas can be used instead). Garnish servings with a lime wedge and chopped cilantro sprinkled on top, and serve immediately.