Guajillo Shrimp

• 1 cup good quality extra virgin olive oil
• 1 clove garlic, peeled and minced
• 1 large shallot, peeled and diced
• 1/4 cup sweet onion, diced
• 1/4 cup yellow bell pepper, minced
• 1 bay leaf
• 1 cup frozen peas
• 1 1/2 large dried guajillo chiles, julienned (soak in warm water 10 minutes first)
• 1 dash ground allspice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 lbs large shrimp, tail-on
• ground cayenne pepper
• 1 pinch saffron
• 3/4 cup fresh cilantro leaves
• 3 green onions, thinly sliced

1. Defrost (if needed), peel and devein shrimp, set aside on paper towels.
2. Pour olive oil in a large preheated non-stick skillet on medium-high heat.
3. Add garlic, shallot, onion, bell pepper, bay leaf, peas, Guajillo chili, allspice, salt, black pepper, and red pepper flakes.
4. Cook until onions and bell pepper just begin to brown.
5. Add shrimp.
6. Stir and cook only until they are pinkish and opaque.
7. Remove from heat and stir in saffron and cayenne pepper to taste.
8. Note: Guajillo are medium-hot chilies; the cayenne pepper adds heat so add as much or a little as you like.
9. Taste and add more salt if needed.
10. Garnish with cilantro and green onions.
11. Serve over steamed long grain or jasmine rice.

extra virgin olive oil, clove garlic, shallot, sweet onion, yellow bell pepper, bay leaf, frozen peas, guajillo chiles, ground allspice, kosher salt, black pepper, red pepper, shrimp, ground cayenne pepper, saffron, fresh cilantro, green onions

Taken from www.food.com/recipe/guajillo-shrimp-26996 (may not work)