spicy guatemalan shrimp

Name: Spicy Guatemalan Shrimp
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: Latin American
Ingredients: 1 medium onion, quartered; 3 clove(s) 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 teaspoon(s) sea salt; 1 to 2 tablespoon(s) 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 pound(s) medium-size shrimp or prawns, peeled and deveined; 1 teaspoon(s) 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)

3 Pinches

Vickie Parks

Renton, WA

Updated on Jun 18, 2017

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.

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prep time 20 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 medium onion, quartered
3 cloves 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 sprigs fresh cilantro
1/2 teaspoon sea salt
1 to 2 tablespoons 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 pound medium-size shrimp or prawns, peeled and deveined
1 teaspoon 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 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.

Step 2

Add sesame seeds to the skillet, cover skillet, and toast about 2 minutes or just starting to brown lightly.
Step 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.
Step 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.
Step 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.
Step 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.
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