Garlic Shrimp

• 6 dried guajillo chiles* (1 1/4 oz)
• 1/2 cup mild olive oil
• 1 medium onion, chopped (1 cup)
• 3 large garlic cloves, minced (2 tablespoons)
• 2 medium tomatoes (3/4 lb total), seeded and cut into 1/3-inch dice (1 1/4 cups)
• 1 1/4 teaspoons salt
• 1 1/2 lb large shrimp (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
• Accompaniment: rice and beans

1. Wipe chiles clean and discard stems, seeds, and ribs.
2. Cut into 1/3-inch squares with kitchen shears.
3. Heat chiles in oil in a 12-inch heavy skillet over moderately high heat until oil is hot but not smoking, then saute chiles, stirring, just until they turn a shade darker, about 1 minute.
4. (Do not let mixture smoke or chiles blacken.)
5. Add onion and garlic and saute, stirring, until beginning to brown, 2 to 3 minutes.
6. Add tomatoes and 1/4 teaspoon salt and saute, stirring, 5 minutes.
7. Remove from heat and let stand at least 30 minutes to soften chiles.
8. Toss shrimp with remaining teaspoon salt in a large bowl.
9. Bring tomato mixture to a simmer over moderately high heat, then add shrimp and cook, stirring, until shrimp are just cooked through, about 5 minutes.
10. Serve immediately.
11. *Available at Mexican markets, many supermarkets, and Chile TodayHot Tamale (800-468-7377).

guajillo chiles, olive oil, onion, garlic, tomatoes, salt, shrimp, accompaniment

Taken from www.epicurious.com/recipes/food/views/garlic-shrimp-109211 (may not work)