Camarones a la Diabla (Printable Format)
Shrimp in a spicy, vibrant chili-tomato sauce. A lively Mexican dish for spice lovers.
# Needed Ingredients:
→ Peppers
01 -
3 dried ancho peppers
02 -
3 dried guajillo peppers
03 -
4 dried chile de arbol peppers
→ Produce
04 -
2 medium tomatoes, chopped
05 -
1 small onion, chopped
06 -
1 serrano pepper, chopped (optional, or substitute with a hotter pepper such as habanero)
07 -
4 cloves garlic, chopped
→ Liquids
08 -
2 tablespoons apple cider vinegar
→ Seafood
09 -
1 pound shrimp, peeled, deveined, and patted dry
→ Pantry
10 -
1 tablespoon vegetable oil
11 -
Salt, to taste
12 -
Black pepper, to taste
# Preparation Steps:
01 -
Rinse the ancho, guajillo, and chile de arbol peppers. Remove stems and seeds, place them in a large bowl, and cover with very hot water. Allow to steep for 20 minutes until softened.
02 -
Drain the softened peppers and transfer to a food processor. Add tomatoes, onion, serrano pepper, garlic, apple cider vinegar, and 1/2 teaspoon salt. Process until smooth. Adjust seasoning with salt as needed. Strain for a smoother texture, and thin with small amounts of water if necessary.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Sear the shrimp for 30 seconds per side and transfer to a plate.
04 -
Pour the prepared Diablo sauce into the skillet and reduce heat to medium. Simmer for 10 minutes to allow the flavors to blend.
05 -
Return the seared shrimp to the pan and toss thoroughly in the sauce. Simmer for 1 to 2 minutes until the shrimp are heated through and fully cooked. Serve immediately.
# Supplementary Details:
01 -
For a milder flavor, reduce or omit the serrano pepper. For added heat, substitute with habanero or increase chile de arbol quantity.