Camarones a la Diabla – Diablo Shrimp Recipe
pound medium or large shrimp, peeled with tails left on
chile de arbol or chile Japon
habanero (only for heat-lovers)
apple cider vinegar
onion, sliced into strips
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Peel the shrimp, leaving the tails on for presentation. Lay on a towel to dry. Set aside while you make the sauce.
Chop the tomato and put it in the blender.
Toast the guajillo and arbol chiles in a dry skillet until fragrant. Cover with boiling water and simmer 5 minutes until softened. Remove stems and seeds from guajillo.
Transfer to blender with habanero, garlic, vinegar, salt, pepper. Puree until smooth. (You can stop here and refrigerate the sauce for several days.)
Heat half the butter in a large skillet and add the onion strips. Saute a few minutes over medium-high until softened and the butter starts to brown. Remove onions and butter.
Add remaining butter and melt. Lay shrimp in a single layer and cook 60 seconds. Turn and cook 30 seconds. Add onions and sauce and stir gently. Simmer 30-60 seconds. Serve.
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