Camarones a la Diabla
Large shrimp sauteed in a blazing-hot sauce made from dried guajillo and morita chiles, tomatoes, and garlic. A fiercely spicy Mexican classic that is quick to make and full of deep, smoky heat.
Ingredients
- 1.5 lbs large shrimp (21/25 count), peeled, deveined
- 6 dried guajillo chiles, stemmed, seeded
- 2 dried morita chiles (or chipotle chiles), stemmed, seeded
- 4 roma tomatoes, quartered
- 1/2 medium white onion, roughly chopped
- 4 cloves garlic cloves
- 4 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp dried Mexican oregano
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 2 cups cooked white rice (for serving)
Instructions
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1
Toast the 6 stemmed, seeded dried guajillo chiles and 2 stemmed, seeded dried morita chiles (or chipotle chiles) in a dry skillet over medium heat for 30 seconds per side until fragrant but not burnt. Place in a bowl and cover with boiling water. Soak for 15 minutes until softened. Drain.
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2
Transfer the softened chiles to a blender along with 4 quartered roma tomatoes, 1/2 medium roughly chopped white onion, 4 cloves garlic cloves, 1/2 tsp ground cumin, 1/2 tsp dried Mexican oregano, and 1/4 cup water. Blend until completely smooth. Season with 1 tsp salt.
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3
Heat half the 4 tbsp vegetable oil in a large skillet over medium-high heat. Add the chile sauce and cook, stirring, for 5-8 minutes until the sauce darkens, thickens, and the fat separates from it. The sauce should coat the back of a spoon.
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4
While the sauce cooks, pat the 1.5 lbs peeled, deveined large shrimp (21/25 count) dry. In a separate skillet, heat the remaining vegetable oil over high heat. Add the shrimp in a single layer and cook for 1 minute without stirring. Flip and cook until the shrimp are pink, curled, and opaque throughout, reaching an internal temperature of 145°F (63°C), about 1 minute more. Do not overcook.
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5
Add the cooked shrimp to the chile sauce. Toss to coat and cook together for 30 seconds. Add 2 tbsp fresh lime juice and toss again.
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6
Garnish with 1/4 cup chopped fresh cilantro and serve immediately over 2 cups cooked white rice (for serving).