Appears in Cook's Country August/September 2020
Quick-cooking shrimp and ultraflavorful dried chiles team up to kick the midweek dinner blues to the curb.
WHY THIS RECIPE WORKS
We were after a Mexican-inspired meal of plump, juicy shrimp simmered in a deeply flavored, garlicky, chile-infused sauce. To start, we toasted dried guajillo chiles to bring out their fruity, lightly spicy flavor. We then blended the chile...