This Camarones a la diabla recipe is cooked with an assortment of chiles and roasted vegetables for an extremely flavorful main seafood dish.
Servings: 8
Prep Time: 10 minutesminutes
Cook Time: 45 minutesminutes
Ingredients
For the Sauce:
8cored and quartered Roma tomatoes
2peeled and quartered yellow onions
6garlic cloves
4tablespoonsolive oil
1seeded ancho chile
1seeded guajillo chile
2seeded chiles de arbol
Juice of 1 lime
10-12cilantro stems with leaves
Salt and pepper to taste
For the Shrimp:
3tablespoonsolive oil
1peeled and julienne yellow onion
2finely minced garlic cloves
2poundspeeled and deveined 16-20 shrimp
Juice of ½ lime
Salt to taste
Instructions
Preheat the oven to 450°.
Sauce: Spread out the tomatoes, onion, and garlic onto a sheet tray lined with parchment paper and drizzle on the olive oil, and season with salt and pepper.
Roast in the oven for a total of 25 minutes and with 5 minutes left in the cooking process add the seeded chiles right to the pan in the oven and cook for 5 minutes.
Transfer the roasted vegetables and chiles to a blender along with lime juice and cilantro and blend on high until smooth. Adjust seasonings more with salt and lime juice if needed. Keep warm in a pot on low heat.
Shrimp: Add the oil to a large rondeau or frying pan over medium heat and cook the onions until browned and tender, which takes about 15 minutes.
Next, stir in the garlic just until fragrant, which takes about 1 minute.
Add in the shrimp and turn the heat to medium-high to high and cook for 60 to 90 seconds while constantly stirring.
Season with salt and lime juice and stir to combine.
Turn the heat off and then pour in the warm sauce and stir to combine. See notes.
Serve with optional garnish of chopped cilantro and lime wedges.
Notes
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can keep this warm covered in the pot for up to 15 minutes before serving.How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.How to Reheat: Add the desired number of shrimps to a medium-size saucepan and cook over medium heat just until hot. Note that whenever you reheat shrimp, they can easily overcook and sometimes become a little chewy.You may have up to 1 cup of sauce leftover and if you do it also goes great with pork and chicken. In addition, it freezes well covered for up to 6 months.If the shrimp is too spicy you can stir in some more lime juice or thin it out with some water.