Camarones de la Diabla
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
- In a medium pot, add dried chiles, and cover with water.
- Bring water to a boil for 5 minutes then lower it to a simmer for 10 minutes. Turn heat off, cover saucepan and let sit.
- While chiles soften, gather the remainder of the ingredients for the sauce
- 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
- Makes 4 servings
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