1 (1 ounce) square unsalted butter
1/2 pound chili peppers
2 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon salt
1 (25 ounce) can chicken broth
2 (6 ounce) cans tomato paste
1 (4 ounce) can beef broth
3 onion, chopped
1 tablespoon dried parsley
1 (4 ounce) can dried shrimp
1/2 cup hot chile peppers, seeded and chopped
1/2 cup chopped green bell pepper
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
Heat the butter in a large skillet over medium heat. Add chili peppers and saute until charred. Remove from skillet and place in a large bowl. Stir in garlic and chili powder. Mix in salt, chicken broth, tomato paste, beef broth, onion and parsley. Let stand for 5 minutes, then pour over chili peppers.
While chili peppers make their way into the skillet, heat oil in a large skillet. Add shrimp and simmer over medium heat until translucent, about 5 minutes. Add tomato paste mixture and vegetable oil. Stirring occasionally, add Worcestershire sauce.