This recipe for shrimp a la diabla or deviled shrimp is a typical dish of Mexican cuisine. It is a recipe that has two different types of chilies and whose combination results in an explosion of flavor and, above all, a spicy flavor.
Camarones a la Diabla are juicy, large shrimp covered in a bright red chili pepper sauce that are ready to eat in 30 minutes! Let's get started!
1 Kg peeled and deveined shrimp
3 to 5 chile de arbol peppers stemmed and seeded
½ cup crushed tomatoes
½ onion, cut into chunks
1 garlic clove
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter (optional)
Place the chiles in a medium, heat-proof bowl and then pour boiling water over them to cover. Let stand for 15 to 20 minutes, until the chiles are very soft.
Remove the chilis from the soaking water using tongs or a slotted spoon, reserving the soaking water. Transfer the chiles to a blender.
Add the tomatoes, onion, garlic, and salt to the blender with the chilis. Add ½ cup of the soaking liquid (or use water) and process until smooth. Add additional soaking liquid or water as needed to get a saucy consistency. If the mixture is too spicy, add additional tomatoes.
Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook, turning over once, until they are pink and opaque, about 3 minutes total.
Add the sauce to the pan, reduce the heat to medium, and simmer for about 5 minutes, until the sauce is hot and bubbling. Add the butter, if using, and stir until it is fully melted and incorporated.
We recommend accompanying with white rice or baked potatoes.
To graduate the intensity of the heat of this easy recipe for shrimp a la diabla, you should know that the trick is in the seeds of the chilis. If you remove them, it will lose heat, while if you leave them, the heat will increase, that easy!
Enjoy and don't forget to take a picture and tag us on Instagram @clocfood