The Original Camarones a la Diabla

Ingredients

• tablespoon vegetable oil
• 3/4 cup slice d white onion
• clove sgarlic, minced
• dried guajillo chiles - stems removed, seeded, and cut into large piece s
• dried ancho chile peppers - stems removed, seeded, and cut into large piece s
• large tomatoes, cut into chunks
• 1/2 cup swater
• 1/2 cup orange juice
• tablespoon chicken bouillon granules
• pound sraw shrimp (31-35 count), peeled and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• teaspoon olive oil
• tablespoon butter
• 3/4 cup slice d white onion
• clove sgarlic, minced

Instructions

1. Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
2. Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
3. Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
4. Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.