Shrimp Diablo—just the name makes my taste buds do a little dance! Picture this: plump, juicy shrimp bathed in a fiery sauce that whispers tales of sun-soaked beaches and vibrant markets.
On a recent trip to New Orleans, I stumbled into a quaint little café, and the chef—bless his soul! —shared the secret to this spicy masterpiece. It’s not just a dish; it’s an experience that leaves your senses tingling and craving for more.
So, are you ready to set your palate ablaze?
Steps
- Place the rinsed and deseeded guajillo and árbol chiles in a medium bowl or saucepan. Pour very hot or boiling water over them until fully submerged, cover with a lid or plate, and let them soak for 15 minutes to soften.
- Transfer the softened chiles to a blender using a slotted spoon. Add chopped Roma tomatoes, garlic, onion, and salt, then blend until the mixture is completely smooth.
- Heat a large skillet or sauté pan over medium-high heat and add olive oil. Cook the peeled and deveined shrimp for about 1 minute on each side until they turn light pink.
- Pour the pureed chile sauce into the skillet with the shrimp, reduce the heat to medium, and cook for 3 to 5 minutes until the sauce is hot and bubbling.
- Remove the skillet from the heat, taste, and adjust the seasoning with more salt if needed. Serve the shrimp alone as an appetizer or with a side like Authentic Mexican Rice.
Ingredients
- 8 guajillo chiles, rinsed, stems and seeds removed
- 3 árbol chiles, rinsed, stems removed
- 3 Roma tomatoes, chopped
- 2 cloves garlic
- 1/2 medium white onion, roughly chopped
- 1 teaspoon kosher salt
- 4 tablespoons olive oil
- 1.5 pounds large raw shrimp, peeled, deveined, and tail-on
- Salt and black pepper, to taste
Nutritional Values
Calories: 1116kcal | Carbohydrates: 32g | Protein: 100g | Fat: 60g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 40g | Trans Fat: 0g | Cholesterol: 992mg | Sodium: N/A | Potassium: 104mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4200IU | Vitamin C: 99.2mg | Calcium: 400mg | Iron: 4.4mg
FAQ
- How can I adjust the spiciness of the Camarones a la Diabla sauce?
- To make the sauce less spicy, soak all the peppers as directed but only blend one chile de arbol with the other ingredients initially. Taste the sauce and if it’s still too spicy, add more Roma tomatoes and blend again. Continue adjusting until it meets your spice preference.
- What should I do if the sauce tastes bitter?
- If the sauce has a bitter taste, it may benefit from additional salt. The earthiness of dried chiles can sometimes lead to a slightly bitter flavor, which can be balanced by gradually adding salt and tasting as you go. The Roma tomatoes also help to mitigate bitterness.
- How long does it take to cook the shrimp?
- The shrimp should be cooked in olive oil over medium-high heat for about 1 minute per side, until they turn light pink. After adding the sauce, cook for an additional 3 to 5 minutes until the sauce is hot and bubbling.
- Can I prepare this dish in advance?
- While the dish is best enjoyed fresh, you can prepare the sauce ahead of time and store it in the refrigerator for a couple of days. Cook the shrimp and combine with the sauce right before serving for optimal flavor and texture.
- What are some serving suggestions for Camarones a la Diabla?
- Camarones a la Diabla can be served as an appetizer or as a main course paired with Authentic Mexican Rice. It also pairs well with sides like Cilantro Lime Rice or can be enjoyed on its own.
Tips
- To control the spiciness of the dish, start by blending only one chile de arbol with the rest of the ingredients. After tasting, you can adjust the heat level by adding more tomatoes to mellow it out or more chiles to kick it up a notch.
- Make sure to season the sauce adequately with salt. The earthy flavor of dried chiles can sometimes come off as bitter, and a good balance of salt can help enhance the overall taste.
- When soaking the chiles, cover the bowl or pot with a lid or large plate to help retain heat, allowing the chiles to soften more effectively.
- Cook the shrimp just until they turn light pink, about one minute per side, to avoid overcooking and ensure they remain tender and juicy.
Equipment
- Blender – For pureeing the softened chiles, tomatoes, garlic, onion, and salt into a smooth sauce.
- Large saute pan or skillet – For cooking the shrimp and sauce together.
