dinner · everyday
Guajillo cream shrimp with lime
Seared shrimp over a smoky, mildly spicy guajillo cream, finished with a squeeze of lime and a scatter of chives.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains milk and crustacean shellfish.
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Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Remove the stems and seeds from the dried guajillo chiles. Press them flat in a dry skillet for 10 seconds per side, then soak in hot water for 10 minutes.
-
2
Blend the softened chiles with the garlic clove, heavy cream and 2 tablespoons of the soaking water. Strain into a small pan and simmer gently for about 4 minutes, until it coats a spoon.
-
3
Pat the shrimp dry and season with fine salt. Heat the neutral oil in a skillet over medium-high heat and cook the shrimp for 1–2 minutes per side, until pearly and opaque.
-
4
Spoon the cream onto two plates and set the shrimp on top. Squeeze over the lime and scatter with chopped chives.
