Spicy Guatemalan Shrimp

Spicy Guatemalan Shrimp

No Photo

Have you made this?

 Share your own photo!

Vickie Parks

By
@Northwestgal

In Guatemala, this dish is called Pepián Rojo con Camarones. It's a spicy stew-like main dish featuring fresh shrimp that's simmered in a tomato-based broth with vegetables and chile peppers for extra flavor and heat.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 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)

How to Make Spicy Guatemalan Shrimp

Step-by-Step

  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.

Printable Recipe Card

About Spicy Guatemalan Shrimp

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Latin American



Leave a Comment

24 Tailgating Recipes for Pregaming Kickoff

24 Tailgating Recipes for Pregaming Kickoff


Poppers and pinwheels and pulled pork – oh my! While last season didn’t play out as we hoped, it is finally time for all the best football foods. Even better, these tailgating favorites will help get you pregame kickoff alongside all your fellow fans. Dips, subs, and all your favorite appetizers, this list of game […]

26 Treasured Old-School Recipes

26 Treasured Old-School Recipes


What’s old is new again! While experimenting in the kitchen is fun, there is something about old-school, tried and true recipes that have our heart. Old-fashioned recipes have the ability to transport our taste buds to simpler times. From pound cake to banana pudding, biscuits to clam chowder, they’re made with simple ingredients and always […]

Casserole Recipes for Breakfast, Lunch, and Dinner

Casserole Recipes for Breakfast, Lunch, and Dinner


Everybody loves a good casserole recipe. No matter if it is breakfast, lunch, or dinner, a casserole is an easy, go-to option for feeding the family. Not only that, but casseroles also make for great leftovers! Full of flavor and quick to prepare, you’re going to love these casserole recipes.