Camarones a la Diabla

Name: Camarones a la Diabla
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
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 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)

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.

40 minMediumServes 4450 cal/serving

MexicanDinnerStovetopPescatarianHigh ProteinHigh FiberHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-Free

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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 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

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.
2

Transfer the softened chiles to a blender along with 4 quartered roma tomatoes, 1/2 medium roughly chopped white onion, 4 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.
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.
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.
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.
6

Garnish with 1/4 cup chopped fresh cilantro and serve immediately over 2 cups cooked white rice (for serving).

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Questions

What internal temperature should Camarones a la Diabla reach?

For Camarones a la Diabla, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Camarones a la Diabla?

Step 4 reads: "While the sauce cooks, pat the 1.5 lbs peeled, deveined large shrimp (21/25 count) dry." Surface water has to boil off before anything can brown. Drying at step 4 means the food sears in the first minute instead of steaming.

What can I use instead of chipotle in adobo in Camarones a la Diabla?

The entry for Camarones a la Diabla calls for 2 dried morita chiles (or chipotle chiles), stemmed, seeded. In its place: Use smoked paprika with a pinch of cayenne and a teaspoon of tomato paste per pepper.

Can I use frozen shrimp instead of shrimp in Camarones a la Diabla?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Camarones a la Diabla uses 1.5 lbs large shrimp (21/25 count), peeled, deveined.

Can I make Camarones a la Diabla less spicy?

Yes. The heat in Camarones a la Diabla comes from 2 dried morita chiles (or chipotle chiles), stemmed, seeded. For a milder plate, start with half the morita chiles and add more to taste at the end; nothing else in the method changes.

Does Camarones a la Diabla contain shellfish?

Yes: 1.5 lbs large shrimp (21/25 count), peeled, deveined. The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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