Shrimp A La Diabla Camarones A La Diabla Recipes

CAMARONES A LA DIABLA (MEXICAN SPICY SHRIMP)

Steps:

• Boil the chiles de arbol and the guajillo chiles until they are rehydrated. Remove all or some of the seeds to achieve a milder taste.
• Saute the tomatoes, 1/2 of the onion, chile de arbol, guajillo chiles, chipotle pepper, and garlic in a frying pan for about 3 minutes.
• Add the above ingredients to a blender with the orange juice and 1 tsp. of pepper and blend until everything is combined. Put through a strainer to get a smooth liquid. Set aside.
• Add the remaining half of the onion to a frying pan with the butter and the shrimp and cook over medium heat until the shrimp is cooked through.
• Add the a la diabla salsa and let cook over medium low heat for about 5 minutes or until heated through.
• Serve immediately.

THE ORIGINAL CAMARONES A LA DIABLA

Steps:

• Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
• Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
• Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
• Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

CAMARONES A LA DIABLA

Steps:

• For the shrimp marinade: Combine shrimp with garlic, olive oil and Worcestershire sauce in a bowl. Marinate 24 hours in fridge.
• For the diabla sauce: Heat a griddle over high heat. Toast the chiles and tomatoes, 15 minutes on each side. Set aside.
• In a blender, add fresh orange juice, whole toasted chiles and tomatoes, salt, chipotles, garlic and onions. Blend until everything is blended well (no chunks). Set sauce to the side.
• For the camarones: In a pan on high heat add butter and marinated shrimp. Cook until the shrimp turns pink, then add onions and peppers. Saute for about 2 minutes. Add ketchup and about 12 ounces diabla sauce. Boil for about 2 minutes. Ready to serve.