Shrimp or Langoustines in Chile Sauce from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Ma
Jumbo shrimp or imported langoustines are my preferred substitute for Veracruzan langostinos in this simple, bold-flavored classic based on a combination of dried chiles. At Casa Bonilla in Coatepe...
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Cooking tools:
- Blender
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Colander
- Measuring spoon
- Plate
Ingredients
- ¼ cup olive oil
- 1½–2 teaspoons salt, or to taste
- About 2 pounds jumbo shrimp (sold as 10–12 count) in the shell, preferably with heads on, or langoustines, thawed if frozen
- ¼ teaspoon ground allspice, preferably freshly ground
- 5 garlic cloves, coarsely chopped
- 3–4 fresh hoja santa leaves or 6 large dried leaves
- 2 tablespoons butter, cut into bits (optional)
- 2 ancho chiles, stemmed and seeded
- 4 large ripe tomatoes (about 2 pounds)
- 5 dried chipotle chiles, preferably morita-type, stemmed and seeded, or 3 canned chipotle chiles in adobo
- 2 guajillo chiles, stemmed and seeded
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