Camarones à la Diabla (Spicy Simmered Shrimp)
15m prep 20m cook 35m ready
4 servings Add the smaller amount of árbol chiles for less heat. If you cannot find the dried chiles, you may substitute 3 canned chipotle peppers in adobo sauce, but remove the seeds.
Ingredients
- 3 Roma or plum tomatoes, quartered
- ½ medium onion, coarsely chopped
- 4 garlic cloves, peeled
- 4 to 6 dried chiles de árbol, to taste, stemmed
- 3 dried guajillo chiles, stemmed and seeded
- ½ teaspoon salt
- ¾ cup water
- Salt
- 2 tablespoons vegetable oil
- 2 pounds medium shell-on shrimp, peeled and deveined
- Cooked white rice
- Lime wedges
- Chopped cilantro
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 Roma or plum tomatoes, quartered
- ½ medium onion, coarsely chopped
- 4 garlic cloves, peeled
- 4 to 6 dried chiles de árbol, to taste, stemmed
- 3 dried guajillo chiles, stemmed and seeded
- ½ teaspoon salt
- ¾ cup water
- Salt
- 2 tablespoons vegetable oil
- 2 pounds medium shell-on shrimp, peeled and deveined
- Cooked white rice
- Lime wedges
- Chopped cilantro
Let's Cook
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Step 1.
Combine in a medium saucepan: 3 Roma or plum tomatoes, quartered; ½ medium onion, coarsely chopped; 4 garlic cloves, peeled; 4 to 6 dried chiles de árbol, to taste, stemmed; 3 dried guajillo chiles, stemmed and seeded; ½ teaspoon salt; ¾ cup water
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Step 2.
Bring to a boil, cover, and simmer until the onion and chiles are softened, about 15 minutes. Puree with an immersion blender (or in a food processor or regular blender) until smooth. Season to taste with: Salt
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Step 3.
Set aside. Heat in a large skillet over medium-high heat until hot: 2 tablespoons vegetable oil
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Step 4.
Add the sauce and: 2 pounds medium shell-on shrimp, peeled and deveined
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Step 5.
Simmer the shrimp for a few minutes, until firm and pink. Serve in all its saucy glory with: Cooked white rice; Lime wedges; Chopped cilantro
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