Audio By Carbonatix
This time of year, we crave savory meals to warm us up.
This Guajillo Shrimp Cazueala, from Rita’s Kitchen‘s executive chef Amol Agarwal (whom we profiled in yesterday’s Chef Chat), is not only hot in temperature, but it also contains some spicy ingredients that will make you feel the warmth. But, if you’re not a huge fan of peppers or chili powder, you can adjust those ingredients in this recipe and still get a tasty dish.
Agarwal suggests pairing the food with a nice white wine, which complements the seafood flavors.
Here’s how to make it:
When news happens, Phoenix New Times is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
Guajillo Shrimp Cazueala
Serves 4
12 poundss finely sliced shallots
2 pieces seeded/finely sliced tomato
1 ounce olive oil
1 ounce salt to taste
1 ounce guajillo chili powder
1 lime (halved)
2 ounces chopped cilantro
1 piece finely diced red onion
1 ounce seeded/finely sliced fresh jalapeno
1 ounce finely sliced garlic
16 pieces medium-sized shrimp
3 pieces toasted brochettes
Heat a sauté pan over medium high heat. Add in olive oil, sauté shallots, garlic, jalapenos until translucent. Let mixture cool in the pan. As cooling, fold in shrimp, cilantro, chili, tomato and seasoning. Let marinade for a few minutes. Transfer four shrimp and mix per cazuela and cover with top, cook on grill top for 4-5 minutes. Adjust seasoning to taste with salt. Arrange on plate with three crispy brochettes and lime half and serve.
