Ingredients:

  • 3 dried Guajillo chilis, stems and seeds removed (15g)
  • 2 tbsp vegetable oil (30ml)
  • 3 cloves garlic, peeled (15g)
  • 1/4 cup water (60ml)
  • 2 tbsp dried shrimp powder (15g)
  • 1 lb raw shrimp, peeled and deveined (450g)
  • 2 medium carrots, diced (120g)
  • 2 medium gold potatoes, cubed (200g)
  • 1 cup corn kernels (150g)
  • 1 medium white onion, diced (110g)
  • 6 cups chicken or seafood stock (1.4L)
  • 1 tsp salt (5g)
  • 1/2 tsp black pepper (3g)
  • 1 lime, cut into wedges (60g)
  • 1/4 cup fresh cilantro, chopped (15g)
  • 1 medium avocado, sliced (150g)

Instructions:

  1. Rehydrate the guajillo chilis in hot water for 10 minutes until softened.
  2. Blend the soaked chilis with garlic and 1/4 cup water until smooth.
  3. Pour the blended mixture through a fine mesh sieve into a bowl, pressing with a spoon to extract the liquid and discarding the solids.
  4. Heat vegetable oil in a pot over medium-high heat and sauté diced onion until translucent.
  5. Add diced carrots and potatoes, stirring for 2-3 minutes until the potatoes' edges are slightly golden.
  6. Stir in the strained chili paste and ground dried shrimp powder for 1 minute until fragrant.
  7. Pour in the stock and bring to a boil, then reduce heat to low.
  8. Cover and simmer for 12-15 minutes until vegetables are fork-tender.
  9. Stir in the corn kernels and cook for an additional 2 minutes.
  10. Gently add the raw shrimp and simmer for 2-3 minutes until opaque and curled into a C shape, then remove from heat immediately.
  11. Season with salt and pepper, and serve garnished with lime wedges, cilantro, and sliced avocado.