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February 12, 2020

Camarones a La Diabla (Spicy Devil Shrimp)

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 a little spiciness.  Quick and easy to make, less than 30 minutes from fridge to table. 


Shrimp in fiery red chile sauce. Camarones a la Diabla


Camarones a la Diabla can be served with rice on the side, or as shrimp tostadas topped with guacamole.


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 heat off, cover 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.



I quickly seared the shrimp with olive oil in a skillet and then poured the sauce until the sauce is hot and the shrimp is thoroughly covered with sauce.


Serve over hot cooked rice and garnish with lime wedges, Cotija cheese, and chopped fresh cilantro



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Camarones a la Diabla are juicy shrimp cooked in a flavorful spicy red chile sauce.

Ingredients:
  • 2 lbs medium or large shrimp, peeled and deveined
  • 8 guajillo chile or New Mexico Chile, dried, stemmed, and seeded
  • 6 chile de Arbol, dried, stemmed, and seeded(for less spicy use 2 chile)
  • 1 14.5 oz can Fire-roasted diced tomatoes( or 3 Roma tomatoes, diced)
  • 3 cloves garlic, minced
  • 1/2 small onion, thinly sliced
  • 1/4 tsp ground cumin
  • 1/4 cup chicken broth or vegetable broth
  • 2 tbsp olive oil
  • 1 tsp. Kosher or Sea Salt
  • Salt & Pepper to taste
Instructions:

  1. In a medium pot, add dried chiles, and cover with water.
  2. Bring water to a boil for 5 minutes then lower to a simmer for 10 minutes. Turn heat off, cover saucepan and let sit.
  3. While chiles soften, gather the remainder of the ingredients for the sauce
  4. Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion, broth, and salt. Puree until completely smooth.
  5. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
  6. 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.
  7. 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.
  8. Remove the pan or skillet from the heat and serve

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