Cook all the chiles together in water; when soft remove from heat and blend with 1 cup of the resulting broth and Hunt’s tomato puree.
Strain the mixture and set aside chile sauce.
Put a saucepan half full with water and let boil at medium heat. Add half the onion and the shrimp (shrimp could be used as desired with or without the shell). Simmer to a boil and remove promptly, drain and set aside.
Finely chop the remaining onion and garlic head, sauté in a pan with half the butter (add a splash of olive oil so the butter does not burn).
Gradually add the shrimp until cooked well with the onion and garlic acquiring a pink color.
Then add chile sauce and desired salt. Stir gently with a wooden spoon until incorporated. Serve with salad, refried beans, white or red rice, and warm corn tortillas.