Best Shrimp A La Diabla Camarones A La Diabla Recipes

CAMARONES A LA DIABLA (MEXICAN SPICY SHRIMP)

Camarones a la diabla (Mexican Spicy Shrimp) image

Learn how to make this delicious Mexican classic Camarones a la Diabla recipe

Provided by Charbel Barker

Number Of Ingredients 12

Ingredients

10 Jumbo Shrimp (cleaned and de-veined)
2 Red Tomatoes
1 White Onion (cut into slices and divided into two parts)
4 Chile De Arbol (dried)
1 Chipotle pepper
2 Guajillo Chiles (dried)
1 clove garlic
2 tsp pepper
1 cup orange juice
1 tsp olive oil
2 tbsp butter
salt to taste

Steps:

Boil the chiles de arbol and the guajillo chiles until they are rehydrated. Remove all or some of the seeds to achieve a milder taste.
Saute the tomatoes, 1/2 of the onion, chile de arbol, guajillo chiles, chipotle pepper, and garlic in a frying pan for about 3 minutes.
Add the above ingredients to a blender with the orange juice and 1 tsp. of pepper and blend until everything is combined. Put through a strainer to get a smooth liquid. Set aside.
Add the remaining half of the onion to a frying pan with the butter and the shrimp and cook over medium heat until the shrimp is cooked through.
Add the a la diabla salsa and let cook over medium low heat for about 5 minutes or until heated through.
Serve immediately.

THE ORIGINAL CAMARONES A LA DIABLA

The Original Camarones a la Diabla image

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

Provided by Jennifer Aleman

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
¾ cup sliced white onion
3 cloves garlic, minced
6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
2 large tomatoes, cut into chunks
1 ½ cups water
½ cup orange juice
1 tablespoon chicken bouillon granules
2 pounds raw shrimp (31-35 count), peeled and deveined
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon butter
¾ cup sliced white onion
2 cloves garlic, minced

Steps:

Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 9.5 g, Cholesterol 176.7 mg, Fat 5.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 502.2 mg, Sugar 3.9 g

CAMARONES A LA DIABLA

Camarones A La Diabla image

Provided by Food Network

Categories main-dish

Time P1DT1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

Thirty-two 16/20 shrimp, deveined
1 teaspoon chopped garlic
2 ounces extra-virgin olive oil
8 drops Worcestershire sauce
15 Mexican chiles de arbol
10 large Roma tomatoes
8 ounces freshly squeezed orange juice
1 teaspoon salt, or more if needed
3 chipotle chiles, from a 12-ounce can chipotles in adobo
1 clove garlic
1/4 medium yellow onion, sliced
1 cup (2 sticks) unsalted butter
1/2 yellow onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1 cup ketchup

Steps:

For the shrimp marinade: Combine shrimp with garlic, olive oil and Worcestershire sauce in a bowl. Marinate 24 hours in fridge.
For the diabla sauce: Heat a griddle over high heat. Toast the chiles and tomatoes, 15 minutes on each side. Set aside.
In a blender, add fresh orange juice, whole toasted chiles and tomatoes, salt, chipotles, garlic and onions. Blend until everything is blended well (no chunks). Set sauce to the side.
For the camarones: In a pan on high heat add butter and marinated shrimp. Cook until the shrimp turns pink, then add onions and peppers. Saute for about 2 minutes. Add ketchup and about 12 ounces diabla sauce. Boil for about 2 minutes. Ready to serve.