Best Shrimp Diabla Recipes

SHRIMP A LA DIABLA (CAMARONES A LA DIABLA)

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.

CAMARONES A LA DIABLA (MEXICAN DEVIL'S SHRIMP)

Steps:

• Heat butter and oil in a skillet over medium heat. Add shrimp and garlic; cook until shrimp are pink, about 3 minutes. Add hot sauce, ketchup, Worcestershire sauce, oregano, salt, and pepper. Cook until flavors are well blended, 5 to 10 minutes.
• Pour in beer a little at a time, stirring until dish has desired consistency, about 4 minutes. Cook for 5 minutes more.

SAUCY SHRIMP A LA DIABLA

Steps:

• Blend first 3 ingredients in blender until smooth.
• Heat 1 Tbsp. oil in large skillet on medium heat. Add garlic and onions; cook 5 min. or until tender. Remove from skillet. Heat remaining oil in skillet on medium-high heat. Add shrimp, in 2 batches; cook and stir 3 min. or until pink. Remove from skillet; cover to keep warm. Return garlic, onions and shrimp to skillet; stir in sauce mixture. Bring to boil; simmer on low heat 3 min. or until heated through.
• Spoon over rice; serve topped with onions and sour cream.

SHRIMP DIABLA

Steps:

• To Make the Diabla Sauce: In a Saucepan, remove the stems from the dried Chile de Arbol and cover with water. Bring to a boil and cook until chiles are softened. Remove from water, and puree in blender, adding the reserved water as needed to puree to a smooth consistency. Under a preheated broiler, roast the tomatoes, halved till blackened nicely. Youʼll need to turn them over halfway to insure the tomatoes get blackened on both sides. Remove from broiler and set aside. In a large saute pan, saute the onion and garlic till golden, but not brown. Add the blackened tomatoes, and the Chile de Arbol puree and cook till fragrant and beginning to break down. Transfer to blender and puree till smooth. Season with the lime juice and salt to taste. Set Aside. In a large Saute pan, add olive oil and when lightly smoking, add shrimp. When the shrimp is seared on both sides, add the Diabla sauce, and cook until shrimp are nicely coated and are cooked through. Plating: Place a mound of the Cilantro Rice on plate. Spoon the shrimp and Diabla sauce on plate. Sprinkle with some fresh chopped cilantro leaves. And serve with a cooling diced cucumber, tomato, and red onion, tossed with some fresh lime juice, a sprinkling of salt and Enjoy!!!