Ingredients:
- 2lbs medium size shrimp, cleaned and deveined
- 3 tbsp of butter
- 2 garlic cloves, minced
- 3 chile de arbol peppers, stems and seeds removed
- 5 dry Guajillo peppers, stems and seeds removed
- 3 cups of water
- 2 canned chipotle peppers
- 1/2 cup of sour cream
- salt and pepper to taste
Directions:
In a small pot filled with water and seasoned with salt, cook the Guajillo, and de arbol peppers for 15 minutes on high heat. Cover and let the peppers rest for 15 more minutes.
In a blender add the 3 cups of water, chipotle peppers, cooked peppers and blend well until smooth. Strain the sauce through a sieve to remove any skin bits from the peppers. In a deep saucepan heat the pepper sauce and add the sour cream. Cook the sauce over low heat stirring constantly to incorporate all the ingredients together. Simmer for about 5 minutes and add salt to taste and simmer for 5 more minutes. If you feel that the sauce is too thick add a little more water and season to taste.
In a saute pan melt the 3 tblsp of butter add the minced garlic, ground black pepper and the shrimp . Cook the shrimp for about 2 to 3 minutes just until they turn pink then add the shrimp to the sauce. Stir in all the shrimp to make sure they all get covered with the sauce and simmer for 3 more minutes.
Serving suggestion:
Serve hot on a plate with a side of white rice, steamed vegetables or green salad.