Shrimp in Chile-Lemongrass Sauce

Ingredients

• 2 small tomatoes, cored and cut through the stem end into 8 wedges
• 1 medium onion, halved through the stem and cut lengthwise into ½-inch slices
• 4 to 5 cloves garlic, coarsely chopped
• 2 tsp. slivered almonds
• 2 stalks fresh lemongrass
• 1 tsp. kosher salt
• 2 dried chiles de árbol or cayenne chiles
• + 9 more ingredients
• • 1 Tbs. chopped fresh ginger
  • 2 Tbs. granulated sugar
  • 2 Tbs. fresh lime juice
  • 1 tsp. fish sauce
  • 1 large dried New Mexico or California red chile
  • 4 large shallots, coarsely chopped
  • 2 fresh red Fresno chiles or red jalapeños, seeded and sliced
  • ¹/₃ cup corn oil or vegetable oil
  • 1 pound large shrimp (26-30 per pound), shelled, deveined, rinsed, and patted dry

Cut all the dried chiles into 4 or 5 pieces each with scissors; shake out the seeds. Put the chiles in a small saucepan and cover with water. Bring to a boil and reduce the heat, simmering until the chiles are soft and flexible, about 3 minutes. Drain the chiles, reserving the water. Put the chil...

View full recipe at Fine Cooking