Camarones a la Diabla (Deviled Shrimp)
Equipment
Ingredients
- 3 Roma tomatoes
- 6 dried guajillo chiles, stemmed and seeded
- 3-4 dried chile de arbol, stemmed and seeded
- Water, (about 1 1/2 -2 cups)
- 1-2 chipotle pepper in adobo sauce, , plus about a tablespoon of the adobo sauce (optional)
- 1 1/2 pounds raw shrimp, peeled and deveined with tails on, (large, 31/35)
- Juice of 1/2 lime or lemon
- Salt and ground black pepper, to taste
- 1 tablespoon butter, (sub with olive oil if preferred)
- 2 tablespoons olive oil, divided
- 1/2 medium onion, finely chopped, (brown, yellow or white)
- 2 garlic cloves, minced
Optional
- Chopped cilantro or parsley (garnish)
- Lime or lemon wedges for serving
- Sour cream, for serving
- Rice and corn tortillas for serving
Instructions
- Place the tomatoes and dried chiles in a saucepan, add enough water to cover the chiles and tomatoes. Bring to a boil. Reduce the heat to low, and simmer for about 10 minutes or until the chiles have softened. Remove from the heat and cool slightly.
- Meanwhile, season the shrimp with the lime or lemon juice, salt and ground black pepper to taste. Set aside.
- Transfer the tomatoes, chiles, about 1 cup of the cooking water and the chipotle pepper (if using) to a blender. Blend until smooth. If the sauce seems too thick, add additional cooking water. Taste. You can add a fresh tomato if the sauce is too spicy for your taste.
- In a large skillet, melt the butter with a tablespoon of olive oil over medium-high heat. Add the shrimp and sauté for about a minute per side or until the shrimp starts to change color but it’s not fully cooked (it will look a bit translucent and not fully pink). Transfer the shrimp to a plate. Set aside.
- Add the remaining oil to the skillet and when hot, add the onion. Sauté, stirring occasionally for about 3 minutes or until the onions become translucent. Add the garlic and cook for about 30 seconds or until aromatic.
- Pour the sauce into the skillet and cook for about 2 minutes, stirring frequently to prevent it from sticking to the bottom of the skillet. Reduce the heat and simmer for about 4-5 minutes. Stir in the shrimp and cook for about 2 minutes or until the shrimp is fully cooked. Season to taste with salt and ground black pepper. Garnish with chopped cilantro or parsley and lime or lemon wedges (optional).
- Serve as an appetizer or over steamed rice or Mexican rice and sliced avocado, if desired.
Notes
- For a less spicy dish, only use 1 Chile de arbol and omit the chipotle peppers and adobo sauce. If the sauce is still too spicy for your taste, add an additional tomato(s) to tame the heat level.
- When handling dried chiles, it’s best to wear gloves.
- You can use raw, large shrimp (31/35 count) or extra large (26/30 count).
- You can use fresh or frozen shrimp thawed out.
- The sauce by itself, without the shrimp can be made 3-4 days in advance. Keep the sauce stored in an airtight container in the refrigerator.
- Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.
Nutrition
Calories: 242 kcal, Carbohydrates: 9 g, Protein: 24 g, Fat: 12 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 222 mg, Sodium: 994 mg, Potassium: 435 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 2271 IU, Vitamin C: 10 mg, Calcium: 106 mg, Iron: 1 mg
