Camarones Diablos Devil Shrimp Recipes
SHRIMP A LA DIABLA (CAMARONES A LA DIABLA)
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
- Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
- Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
- Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
- Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.
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- 1. Season shrimp with salt and pepper on both sides and set aside. 2. Place dried chiles in a large bowl. Submerge in boiling water and cover. Allow to rehydrate for 5–10 minutes, until the flesh is pliable. Remove any stems. 3. Add chiles, diced tomatoes, tomato paste, diced onion, garlic cloves, oregano, and kosher salt and pepper to a food processor or blender and purée until smooth. Taste, and adjust seasoning as needed. 4. In a large skillet, heat oil over medium-high heat. Add shrimp and sauté until light pink with a little give (they shouldn’t feel so firm that they feel rubbery), about 1 minute each side. For the last 30 seconds, add the wine, and swirl pan to disperse. 5. Reduce to medium heat and stir in the chile-tomato mixture, evenly coating the shrimp and warming the sauce to a rolling simmer. Taste, and season with salt and pepper as needed. 6. Remove from heat and serve immediately.
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