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Ingredients
  dried guajillo chiles16 medium-large
  garlic6 cloves
unpeeled
  onion1
1 inch rings
  black pepper 1/2 tsp
whole or freshly ground
  cumin2 tsp
whole
 dried oregano2 tsp
preferably Mexican
  stock 4 cups
fish or chicken stock or water
 cilantro stems 1/2 cup
 Chipotle in Adobo1 each
Optional
 Adobo sauce
Optional
 Salt
to taste
 tomato paste1 tbsp
 brown sugar3 tbsp
 vegetable or olive oil 1/4 cup
 hot sauce 1/2 cup
Valentina
 veg. oil2 T
 shrimp4 lbs
 bell peppers2 each
julienne
 onion1 large
julienne
 S&P
 butter2 tbsp
 Cilantro
 Queso Fresco
For the Sauce
1
Soak the whole guajillo chilis in boiling water for 30 minutes. Meanwhile, char the garlic and onions on a hot dry comal. Stem and seed the chilies, discard the water.
2
Toast the whole spices in a dry skillet until fragrant, grind to a powder.
3
Blend the onion, chilis, garlic, oregano, cilantro stems, spices and just enough stock to allow it to blend. Blend for 2-3 minutes or until very smooth. Pass sauce through a medium mesh sieve.
4
Sauté puree in heavy pot with oil for 10 minutes. Add remaining stock, hot sauce, sugar, and tomato paste, stir to combine and cook for 15-20 more minutes.
For the Shrimp
5
In a large skillet, melt the butter with 2 tablespoons of the oil over medium-heat. Sauté onions and bell peppers until soft. Add the shrimp and cook, stirring, for 3-4 minute. Add the sauce and stir everything together until the sauce is boiling. Stir in butter.
To Serve
6
Garnish with cilantro and crumbled queso fresco. Serve immediately!