Camarones a la Diabla Mexican Deviled Shrimp

Ingredients

• 1 cup (240 ml) homemade chicken stock or store-bought low-sodium chicken broth
• 2 tablespoons (30 ml) canned plain tomato sauce
• 2 teaspoons chicken bouillon powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 árbol chiles, stemmed and seeded
• 2 guajillo chiles, stemmed and seeded
• 1 fresh habanero, stemmed
• 3 tablespoons (45 g) unsalted butter
• 1/2 small yellow onion (2 ounces; 56 g) thinly sliced
• 3 cloves garlic, minced
• 1 pound (453 g) shell-on jumbo shrimp (16/20 or 21/25 count), butterflied
• 1 tablespoon (15 ml) canola oil
• Kosher salt
• Hot sauce, for serving
• Lime wedges, for serving
• Crusty bread or tortillas, for serving, optional

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