4-6dried red chiliesseeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
salt and pepper to taste
For the sauce:
Heat the oil in a large pan over high heat. Add the onion and cook for 2-3 minutes or until just softened. Add the red and green bell pepper and cook for 3-4 minutes or until tender. Season with salt and pepper to taste. Add the garlic and cook for 30 seconds.
Add the shrimp to the pan and cook for 3-4 minutes, or until shrimp are pink and opaque. Add the chilies and peanuts to the pan.
While the shrimp and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
Add the sauce to the shrimp mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.
I like to use extra large shrimp for this recipe, just because the shrimp are really the star of the show here.
You can use most small dried chilies for this dish. You may find small dried chilies in the international aisle of your grocery store. You can also use dried chile de arbol peppers which may be found with Mexican items in your local store.
I use 4-6 chilies for a moderate spice level. Feel free to increase the chili peppers if you like more of a kick in your food!
Break the chilies open and shake out the seeds to reduce the spiciness of the dish while keeping the flavor.