Spicy Guatemalan Shrimp Recipes

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Steps:

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