2 large roma tomatoes or substitute a 14 ounce can fired roasted tomatoes
1-2 dried chile arbol
1 cup stock made from the shrimp shells or substitute bottled clam juice
2 Tbl olive oil
1 Tbl minced garlic
¼ cup minced white onion
1-2 roasted and peeled poblano chiles, cut in medium dice
1 pound large shrimp, peeled and deveined
2 oz Mezcal
1 Tbl lime juice, plus lime wedges for garnish
1 Tbl minced cilantro
½ to 1 tsp salt
Optional:1 Tbl unsalted butter
On a hot grill pan, roast the tomatoes until the skins are charred and soft. Peel off the skins. On the same grill, toast the arbol chiles for a few seconds to soften. Transfer tomatoes and chiles into a blender and purée with shrimp broth or clam juice. You could also substitute the canned tomatoes instead of the romas.
Heat a large sauté pan over a medium-high flame and add olive oil.
Add garlic, onion and poblano chile and sauté for a minute or two.
Add shrimp and cook for about 20 seconds. Add mezcal.
Cook for about 30 seconds and add tomato broth.
Simmer for another minute and add lime juice, cilantro and optional butter.
Reduce for 30 more seconds, remove from heat and add 1/2 tsp salt. Check for seasoning, adding more salt if needed.
Serve shrimp with lime wedges and tortillas, white rice or crusty bread.