Shrimp a la Diabla with Rice

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 70 gdry white rice
• 1onion, quartered
• salt to taste
• 100 gcanned diced tomatoes
• 15 gbutter
• 1chipotle pepper in adobo sauce
• 150 graw shrimp, peeled and deveined
• 20 gdried guajillo chilis (or similar mild dried chilis)

Method

1. Rinse the white rice and steam it until fluffy. Keep warm.
2. Remove the stems and seeds from the dried guajillo chilis. Boil them in a small pot of water with the quartered onion until soft.
3. Drain the boiling water. Transfer the soft chilis and onion into a blender along with the chipotle pepper and the canned diced tomatoes.
4. Blend the mixture until very smooth to create the fiery red 'diabla' sauce.
5. In a wide pan, melt the butter and olive oil together over medium heat. Sear the shrimp quickly on both sides until just pink.
6. Pour the blended red chili sauce into the pan over the shrimp, bringing it to a simmer.
7. Simmer for a minute to combine flavors. Serve the hot, spicy shrimp over the steamed rice.