Camarones a la Diabla
Camarones a la Diabla is a classic dish with Mexican flavors combining dried chiles and fresh shrimp.
Yield: 2 servings
Calories: 574kcal
Materials
- 16 large Shrimp peeled and deveined
- 3 Tbls Butter
- 2 Tomatoes cut into quarters
- 5 Cloves Garlic chopped
- 2 Ancho Chiles seeds and stems removed
- 1 Pasilla Chile seeds and stems removed
- 1 Morita Chile
- 2 de Arbol Chiles stems removed
- 1/2 Onion chopped
- 3 Tbls Oil
- 1/4 Cup Chopped Cilantro plus more for garnish
Instructions
- Put the chiles and tomatoes in a pan and cover with water. Bring to a boil and let cook for 10 minutes. Transfer to a blender and blend until smooth.
- Heat butter in a large skillet over medium heat. Add the shrimp and cook for 45 seconds. Turn the shrimp over and cook for 30 seconds. Remove the shrimp from the pan and set aside.
- Add oil to the pan and let it heat back up. Put in the onions and cook for 5 minutes stirring frequently. Add the garlic and cook for another 5 minutes.
- Add the sauce from the blender into the pan. Add the salt and cumin. Bring to a boil and let cook for 15 minutes until the sauce has reduced.
- Stir in the cilantro. Stir in the shrimp and let it cook just long enough to warm the shrimp.
- Serve over Mexican Rice with a side of pineapple. Garnish with cilantro.
Video
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Notes
This recipe can easily be multiplied to make more servings.
For those that don't like spicy you can add a dollop of sour cream or a Mexican Crema to the plate.
Nutrition
Calories: 574kcal | Carbohydrates: 36g | Protein: 22g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 275mg | Potassium: 1321mg | Fiber: 13g | Sugar: 19g | Vitamin A: 12208IU | Vitamin C: 33mg | Calcium: 109mg | Iron: 3mg