Camarones A La Diabla
Camarones a la Diabla is a bold, spicy shrimp dish simmered in a rich red chile sauce made with guajillo and árbol chiles, garlic, and tomato. Quick to make and full of flavor, it’s perfect served with rice for a fiery and satisfying meal any day of the week.
Servings: 4 servings
Equipment
- Pan
Ingredients
- 1 tbsp oil
- 1 roma tomato halved
- 4 cloves garlic
- 1/2 white onion chopped
- 6 dried chiles guajillo cleaned, stems and seeds removed
- 6-10 dried chiles de árbol
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 1/2 tsp oregano
- 1/2 tsp shrimp bouillon
- 1 c water
- 2 tbsp butter
- 2 lb shrimp peeled, deveined and tails removed
Instructions
- In a large saucepan over medium heat, heat the oil and sauté the garlic, onion, and tomato until softened and lightly browned, about 5 minutes. Transfer them to a blender.
- In the same pan, add the dried guajillo and árbol chiles. Toast them for 2–3 minutes, stirring constantly to avoid burning. Transfer to the blender.
- Add the salt, pepper, paprika, garlic powder, onion powder, cumin, oregano, shrimp bouillon, and water to the blender. Blend until completely smooth.
- In the same pan, melt the butter over medium heat. Add the shrimp and cook for 3–5 minutes, until just opaque and pink.
- Pour the blended sauce over the shrimp. (Strain it first if you want a smoother consistency.) Stir to coat the shrimp and simmer until the sauce is heated through.
- Serve immediately with rice and top with chopped cilantro. Enjoy!
Notes
- Adjust the heat by using fewer chiles de árbol for a milder version.
- Strain the sauce after blending for a smoother consistency, if preferred.
- Don’t overcook the shrimp—they only need 3–5 minutes to stay tender.
- Soak dried chiles in hot water for 10 minutes before blending if they’re very tough.
- Serve with rice or warm tortillas to balance the heat and soak up the sauce.