In heatproof medium bowl, add chipotle pepper and ancho pepper. Pour enough hot water to cover and let soak for 15 minutes or until softened. Reserve 1/4 cup soaking liquid; drain peppers.
In large skillet set over medium heat, melt butter. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Transfer to blender (reserve skillet).
Add rehydrated peppers and reserved soaking liquid to blender. Add tomatoes and salt; purée until smooth.
Transfer tomatoes mixture to reserved skillet and bring to a simmer over medium-high heat. Cook, stirring occasionally, for 8 to 10 minutes or until sauce has thickened and flavors are married.
Add shrimp to skillet; cook, stirring occasionally, for 3 to 4 minutes or until shrimp turn pink and curl and are cooked through.
Meanwhile, prepare rice according to package directions.
Serve spicy shrimp mixture over rice. Garnish with cilantro.
Serve with squeeze of lime juice, drizzle of sour cream or crumbled cotija cheese if desired.
The preparation process of the shrimp tends to be the same whether you are working with fresh or frozen shrimp. Before you can skewer them, stir fry them or boil them for your favorite cocktail sauce, you will need a few minutes of prep time.
To start with, buy shrimp that have not been peeled or deveined. Defrost the shrimp. (Refrigerate overnight after removing the shrimp from the bag and place in a bowl of cold water.)
Soak them in salt water to replenish their freshness once they have thawed and before you clean them. While holding your shell with a few fingers, remove the shell and pull off its legs using your other hand. By using your thumbs, peel back the shell and remove. The head will come off too.
Remove the tail by holding the body of the shrimp and pulling on the tail. To devein your shrimp, make a cut down the back of the shrimp using a small paring knife. Pull the vein out by using your knife and rinse the shrimp. You can also use a toothpick if you would like. Once you have cleaned them, place the shrimp in a fresh bowl of water.
Fresh cilantro is often very sandy, so it’s best to clean it as soon as you get home from the grocery store. Change the water a few times and wash again, until no more grit remains. As soon as the cilantro is washed clean, spin in a salad spinner. If you do not have a salad spinner then drain it in a large sieve and shake off the excess water. Now, on to the fun part! If you’re wondering how you cut cilantro or how to cut up cilantro, read through the steps below.
The first thing you want to do is place the cilantro bunch on a cutting board. Wash the cilantro and grab a handful.
Pinch the stems together and lay them on a cutting board. Then, you will slice off the long stems. Where the leaves start to grow, cut off the woody stems and discard.
Chop the cilantro and start to cut from one end of the stack to the other while using a rocking motion with the knife. Stop when you have reached desired consistency.
When it is chopped to your liking (either roughly or finely chopped) it is ready to enjoy.