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.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Here's how to make it:
Guajillo Shrimp Cazueala
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.