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1
In a medium pot, bring 4 cups of water to a boil.
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2
Meanwhile, set a skillet over medium heat.
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3
Toast all of the chilies in the dry skillet for 3 minutes on each side.
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4
Once the chilies are toasted, drop them in the boiling water, cover, and turn off the heat.
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5
Let steep for 20 minutes.
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6
Drain off the water, reserving about 1/4 cup.
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7
Discard the stems and seeds from the chilies.
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8
In a blender or food processor, combine the chilies and their reserved cooking liquid, Sriracha, and 2 tablespoons of the oil and puree until smooth, stopping to scrape down the sides.
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9
Pass the mixture through a medium-mesh strainer into a large saucepan.
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10
Add the tomato puree and place over high heat.
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11
Bring the sauce to a gentle boil, lower the heat to medium, and simmer until the sauce reduces and thickens slightly, 12 to 15 minutes.
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12
In a separate pan or skillet, heat the butter and remaining 1 tablespoon oil over mediumhigh heat.
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13
Add the onion and cook until it starts to soften, 6 to 7 minutes.
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14
Add the garlic and shrimp and cook for an additional minute.
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15
Pour in the tomato/chile sauce, stirring to combine, and cook it all together until the shrimp are cooked through, 3 to 4 minutes.
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16
Season with salt and pepper to taste.
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17
Serve over steamed white rice, generously spooning any additional sauce onto the shrimp and rice.
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18
Garnish with chopped parsley.
