This recipe serves 4
4 cups cooked Rice 3 guajillo chiles or New Mexican dried red chiles
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 lb. shelled, deveined uncooked medium shrimp, tail-on
2 tablespoons minced garlic
2 tablespoons lime juice
1 teaspoon sea salt
1/2 teaspoon pepper
Toast the chilies and then soak them in a bowl of warm water for about 20 to 30 min. Drain. Using kitchen shears cut the chilies into thin strips and keep aside.
In a large wok or skillet heat both the butter and oil on medium heat until butter is melted and oil is hot. One hot add the garlic and chilies and stir fry for 30 seconds Next add the shrimp ; cook 3 minutes or until shrimp start to turn pink. Cook the shrimp for another 1 to 2 minutes or until shrimp are cooked through. Sprinkle with lime juice; stir in salt and pepper.
Divide the shrimp dish into 4 portions
Take one cup of rice and pat it into a bowl and turn it onto a plate. Surround the rice with 1 portion of shrimp. Do the same to the other cups of rice. Garnish all the plates with quarters of lime and a sprig of Cilantro.