Updated: Mar 15
This dish can be as spicy as you want to make it, but it is very flavorful and delicious. Camarones a la Diabla, also know as the Devil's Shrimp, is a shrimp recipe that is drenched in a spicy salsa. Serve this dish with some Mexican fried rice along with some crispy cucumbers topped with Tajin.
2lbs Shrimp (Deveined, shell and tail off)
2 Roma Tomatoes
2-3 Garlic Cloves
2 Chile Guajillo's
2 Chile Ancho's
2-10 Chile de Arbol's *spicy
1/2 Tbsp Chicken Bouillon
1/2 stick of Butter
Salt to taste
Start off by toasting your dried chilies. In a pan over medium high heat, toast the chilies for about 30 seconds each side until they darken in color.
Place in a pot with water and bring to a boil.
Let the chilies steep for 20 - 30 minutes until they become soft and pliable. The softer the chilies, the more easily they will puree.
Now place the chilies, tomatoes, onion, garlic, 1tsp of salt and along with some juice we cooked the chilies in a blender. Puree well
In a sauce pan over med-low heat, melt the butter and squeeze the lime into the butter and mix well.
Add in the salsa we blended, and increase the heat to medium. Mix the salsa and butter, and let it come to a simmer. Add in the chicken bouillon and season to taste.
Cook for 5-6 minutes to cook the onion and garlic. Once the strong aroma of the onion goes away is a good sign it is ready to add the shrimp.
Add in the shrimp, cook for about 2 minutes. Once the shrimp curls up and turns pink, it is done. If the shrimp is cold, let the salsa come back to temperature to allow the heat to cook the shrimp.
Serve and Enjoy!