Serves 4
35 min
Camarones a la Diabla (Deviled Shrimp)
Recipe GLPR22b2aa336f8488
A vibrant, spicy Mexican dish featuring succulent shrimp simmered in a rich chile and tomato sauce. Dried guajillo and arbol chiles are rehydrated and blended with fresh tomatoes, garlic, and onion to create a bold, complex sauce. The shrimp are quickly cooked in this aromatic mixture, creating a restaurant-quality main course that pairs beautifully with cilantro rice and fresh lime.
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Ingredients
3 dried guajillo chiles
3 dried arbol chiles
2 cups boiling water
4 about 12 ounces plum tomatoes
1 small yellow onion, quartered
2 large garlic cloves, unpeeled
2¼ tablespoons extra-virgin olive oil, divided
1½ teaspoons kosher salt
1¾ pounds extra-large peeled and deveined raw shrimp, tail-on
cilantro rice, for serving
Directions
Remove the stems and shake out the seeds from the dried guajillo and arbol chiles. Place the chiles in a heat-safe bowl and pour the 2 cups of boiling water over them. Let them soak for 8 to 10 minutes until completely softened.
Meanwhile, heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the plum tomatoes, quartered onion, and unpeeled garlic cloves. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes are blistered and the onion is lightly charred.
Transfer the charred vegetables to a blender. Drain the softened chiles and add them to the blender along with 1 cup of the soaking liquid. Blend until completely smooth, about 1 minute, scraping down the sides as needed.
Strain the chile-tomato sauce through a fine-mesh sieve into a bowl, pressing firmly with a spoon to extract all liquid and puree while discarding any solids. This creates a silky sauce.
Heat the remaining 2 tablespoons of olive oil in the same large skillet over medium-high heat. Add the raw shrimp and the kosher salt. Cook the shrimp for 2 to 3 minutes, stirring occasionally, until they just begin to turn pink but are not yet fully cooked through.
Pour the strained chile-tomato sauce into the skillet with the shrimp. Bring to a simmer and cook for 3 to 4 minutes, stirring gently, until the shrimp are fully cooked through and opaque (internal temperature of 145°F), and the sauce is heated through.
Divide the cilantro rice among four serving bowls or plates. Top with the shrimp and sauce, dividing evenly. Serve immediately with lime wedges on the side for squeezing over the dish.
