Camarones a la Diabla
Devil-Spiced Shrimp
Shrimp are seared fast, pulled underdone, then finished in a fiery guajillo-chile de árbol-chipotle sauce that clings to every piece.
Camarones a la Diabla
✦ Antes de Empezar
Before you cook
How spicy is camarones a la diabla, and can I tone it down?
The heat comes mostly from the dried chiles de árbol, so use closer to 4 for a milder sauce and up to 8 for a fierier one; the guajillo and chipotle mainly add color and smokiness rather than heat. Just be sure to cook the shrimp only until opaque — pulling them out underdone before finishing them in the sauce keeps them tender instead of rubbery.
Ingredientes· 12View
- 1 1/2 pounds (680 g)Large shrimp, peeled and deveined
- 4Dried guajillo chiles, stemmed and seeded
- 4 to 8Dried chiles de árbol
- 1Chipotle chile in adobo
- 3Roma tomatoes, roasted
- 3Garlic cloves
- 1/4White onion
- 1/2 cupWater or seafood broth
- 2 tablespoonsButter
- 1 tablespoonOil
- 1 teaspoonSalt
- As neededLime wedges
Instrucciones
6 pasosPrepara los chiles
Prepare the chiles
Toast the dried chiles briefly without blackening them, then soak them in hot water for 15 minutes.
Licúa la salsa
Blend the sauce
Blend the chiles with the chipotle, tomatoes, garlic, onion, broth, and salt until smooth. Strain if you'd like a silkier sauce.
Sella el camarón
Sear the shrimp
Heat the butter and oil in a wide skillet. Season the shrimp lightly and sauté about 1 minute per side, removing them while still underdone.
Cocina la salsa
Cook the sauce
Pour the sauce into the skillet and cook 6 to 8 minutes, stirring, until it thickens and the raw chile aroma disappears.
Termina el camarón
Finish the shrimp
Return the shrimp to the pan and cook 2 to 3 minutes, just until opaque and coated in sauce.
Sirve
Serve
Serve immediately with rice, tortillas, and lime.