Shrimp a la Diabla (camarones a la diabla) can be prepared in a variety of ways. This often depends on family tradition and the region where you live. Of course, you can find Camarones a la Diabla on the Baja and Yucatan Peninsulas as well as in coastal states, like Sinaloa, Nayarit, Colima, and Oaxaca, where there’s plenty of fresh seafood. But you’ll also be delighted by mouth-watering versions of this dish in Central, like in Guanajuato and state. Some prepare Camarones a la Diabla using Worcestershire Sauce (very popular in recipes here) and ketchup, but we’ve tried to give you the real McCoy.
- 2 Guajillo chile peppers
- 5 Arbol chile peppers
- 5 Serrano chile peppers
- 1 28-oz Can tomato puree
- 1 Stick of butter
- 1 Medium onion, finely chopped
- 1/2 Head of garlic, minced
- 2 Lbs , peeled and de-veined, tail intact
- Salt to taste
Boil thein a large pot for about 10 minutes until soft. Remove and allow them to cool a bit. Remove the stems. Grind the in a mortar and pestle, incorporating the tomato puree. As another option, blend the and tomato puree in a blender until smooth. Pour through a strainer and set aside.
Melt butter in a large heavy-bottomed pan over medium-high heat. Add the onion and garlic and cook until tender. Add theand sauté for about 1 minute. Add the strained chile sauce and salt to taste. Simmer another 3 to 5 minutes. Be careful not to overcook the .
Serve with Mexican Rice (or white rice to temper the heat of the), , and warm tortillas. Hope you’ll enjoy it!!
Posted by Lindsay