Camarones A La Diabla

Name: Camarones A La Diabla
Total time: 56 min
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

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Total: 56

Servings: 4

Ingredients

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8 guajillo chiles, rinsed, stems and seeds removed3 árbol chiles, rinsed, stems removed3 Roma tomatoes, chopped2 cloves garlic1/2 medium white onion, roughly chopped1 teaspoon kosher salt4 tablespoons olive oil1.5 pounds large raw shrimp, peeled, deveined and tail-onsalt and black pepper, to taste

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Instructions

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Step 1

In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened.

Step 2

Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.

Step 3

Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.

Step 4

Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.

Step 5

Remove the pan or skillet from the heat and serve alone as an appetizer or with Authentic Mexican Rice as a meal.