Description
Camarones a la Diabla is a fiery Mexican shrimp dish featuring a rich, spicy sauce made from roasted tomatoes, dried guajillo and chile de arbol peppers, and a hint of chipotle. Ready in just 30 minutes, this flavorful recipe pairs perfectly with rice or corn tortillas for a satisfying meal with a spicy kick.
Ingredients
Scale
Sauce Ingredients
- 4 whole Roma Tomatoes
- 3 whole Dried Guajillo Chiles
- 2 whole Dried Chile de Arbol
- 1 whole Chipotle Pepper in Adobo Sauce (optional)
- 3 cloves Garlic (minced)
- 1 whole Onion (finely chopped)
- Salt and Ground Black Pepper (to taste)
Shrimp and Marinade
- 1 pound Raw Shrimp (peeled and deveined, large 31/35 count recommended)
- 2 tablespoons Lime or Lemon Juice
Cooking Fats and Garnishes
- 2 tablespoons Butter (or Olive Oil)
- 1 tablespoon Olive Oil
- 1/4 cup Chopped Cilantro or Parsley (optional)
- 1 whole Lime or Lemon Wedges
Serving
- 1/2 cup Sour Cream (optional)
- 2 cups Rice and Corn Tortillas
Instructions
- Prepare the peppers and tomatoes: Boil the Roma tomatoes along with dried guajillo and chile de arbol peppers in a pot of water for about 10 minutes until softened. Set aside to cool slightly for easier handling.
- Marinate the shrimp: In a bowl, combine the peeled and deveined shrimp with fresh lime or lemon juice, salt, and ground black pepper. Let it marinate briefly while preparing the sauce.
- Make the sauce: Transfer the cooled tomatoes and rehydrated dried chiles into a blender. Add some of the reserved boiling water and the optional chipotle pepper for extra heat, then blend until smooth.
- Sauté the shrimp: Heat butter mixed with a splash of olive oil in a skillet over medium heat. Cook the shrimp for about 1 minute per side until they turn opaque. Remove from skillet and set aside.
- Sauté aromatics: In the same skillet, add additional olive oil if needed and sauté the finely chopped onions until translucent. Add the minced garlic and cook for about 1 minute until fragrant.
- Cook the sauce and shrimp: Pour the blended chili-tomato sauce into the skillet with the onions and garlic. Let it simmer for 4-5 minutes to develop flavor. Return the shrimp to the pan and cook an additional 2 minutes until fully cooked through.
- Garnish and serve: Finish by garnishing with chopped cilantro or parsley and serving with fresh lime or lemon wedges. Accompany with rice and warm corn tortillas. Optionally, serve with sour cream to balance the heat.
Notes
- Use large shrimp (31/35 count) for the best texture and presentation.
- Adjust the quantity of chipotle pepper or chile de arbol to control spice level.
- To soften dried chiles faster, soak them in hot water after boiling for 5 minutes before blending.
- Sour cream is optional but offers a cooling contrast to the spicy sauce.
- Serve immediately to enjoy shrimp at their best texture and flavor.
