Camarones a la Diabla, shrimp cooked in a spicy fiery red chile sauce. It is a great recipe when you have a craving for shrimp and some spiciness.
Quick and easy to make, less than 30 minutes from fridge to table.
Camarones a la Diabla is a traditional dish originating from Mexico. Although there are many variations, the dish is usually made with a combination of shrimp, tomatoes, garlic, onions, arbol chili peppers, olive oil, and salt. The dish is a staple in Mexico and is famous for its spicy and delicious taste.
Camarones a la Diabla can be served with rice or beans on the side or as shrimp tostadas topped with guacamole.
For this recipe you will need:
- Shrimp - Medium or large, peeled and deveined
- Chile Peppers - Dried Guajillo, chile de Arbol, or New Mexico chile peppers, stemmed and seeded
- Tomatoes - fresh Plum (Roma) diced, or canned fire-roasted tomatoes
- Garlic - Garlic minced
- Onion - Onion, thinly sliced
- Broth - Chicken or vegetable broth
- Spices - Ground cumin, salt, & pepper
- Cooking Oil - Olive oil or vegetable oil
How to Make Camarones a La Diabla
- In a medium pot, add dried chiles, and cover with water, Bring water to a boil for 5 minutes then lower to a simmer for 10 minutes. Turn the heat off, cover the saucepan, and let sit.
- Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion, broth, and salt. Puree until completely smooth.
- Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
- Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
- Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
- Remove the pan or skillet from the heat and serve.
Serve over hot cooked rice and garnish with lime wedges, Cotija cheese, and chopped fresh cilantro.
Camarones a La Diabla
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Camarones a La Diabla
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