CAMARONES A LA DIABLA (MEXICAN SPICY SHRIMP)
Learn how to make this delicious Mexican classic Camarones a la Diabla recipe
Provided by Charbel Barker
Number Of Ingredients 12
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
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
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 (also known as diablo shrimp) are juicy, large shrimp covered in a bright red chile pepper sauce that are ready to eat in 30 minutes! (gluten free, low carb, paleo)
Provided by Isabel Eats
Categories Main
Time 28m
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
- Remove the pan or skillet from the heat and serve alone as an appetizer or with Authentic Mexican Rice as a meal.
Nutrition Facts : ServingSize 1 /4th of recipe, Calories 279 kcal, Carbohydrate 8 g, Protein 25 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 248 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 11 g
CAMARONES A LA DIABLA
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.
CAMARONES A LA DIABLA
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 10
Steps:
- For the sauce:
- Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
- For the shrimp:
- Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.
CAMARONES A LA DIABLA
Make and share this Camarones a La Diabla recipe from Food.com.
Provided by Amis227
Categories Mexican
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside.
- In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent.
- Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste.
- Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.
- Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.
Nutrition Facts : Calories 524.4, Fat 22.3, SaturatedFat 5.7, Cholesterol 586.8, Sodium 2653.8, Carbohydrate 13.5, Fiber 2.5, Sugar 3.3, Protein 63.6
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