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Shrimp in Guajillo Salsa

cooking seafood - Shrimp Guajillo Salsa

Ingredients – Shrimp Guajillo Salsa

Serves 4


Yields 5 cups Salsa

  • 2 ounces guajillo chiles , stemmed, seeded
  • 2 pounds tomatillos, cleaned
  • 1 White onion, sliced
  • 8 Garlic cloves
  • 1 1/4 cup water
  • 2 1/2 tsp. salt
  • 3 tsp. sugar


  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 4 Whole chiles de arbol
  • 2 Key limes
  • 1 pound cleaned white Mexican shrimp
  • 1-2 cups Guajillo Salsa



Fry the chiles in oil 15-20 sec, drain and cool.

Roast the tomatillos under the broiler until browned on both sides.

Roast the onions and garlic in a hot oven until lightly browned.

Blend together the tomatillos and chiles and process until smooth.

Add the onion and garlic to the purée and processuntil smooth.

Mix all together and add water to adjust consistency.

Season with salt and sugar as needed.

To Finish Shrimp:

In a Sauté pan, heat the butter until sizzling, add the garlic and whole chiles and fry the shrimp just until cooked through.

Season with salt.

Add Guajillo Salsa to coat and cook for 30 seconds to heat the sauce.

Finish with a squeeze of lime.

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Once a month, We gather up a group of friends that make this all happen. We invite a guest chef to come and cook several dishes of fresh seafood. We chat and laugh over jokes, poke fun at Tommy, and learn about seafood. Then with some great talent, we watch and learn a few things, see how it's cooked, then we eat it all. Once in awhile we have a guest winery come in, a guest cheese company and a dessert company. One thing we do have is fun, while this is not a "COOKING CLASS" like one would find around town, this is much more like a gathering of friends who like to cook and eat.Tickets are sold, and monies collected and handed out to help the kids in this city. Collaboration Kitchen has come a long way from the day of 20 people, it has now become underground dinning place. Come join the fun.