Camarones a La Diabla (Diablo Shrimp)

Name: Camarones a La Diabla (Diablo Shrimp)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 to 2 1/2 pounds shrimp peeled and cleaned; 3 tbsps olive oil; 4 Chile Guajillo stems and seeds removed; 2-3 chile de arbol stems and seeds removed; 1 large poblano pepper previously roasted and sliced into thin strips; 1 small white onion roughly chopped; 2 Roma Tomatoes, roughly chopped; 6 cloves of garlic roughly chopped; 4 cups broth, seafood or chicken broth; 3/4 tsp Mexican oregano; 1/2 tsp. ground cumin; Salt and fresh cracked pepper to taste

10 steps

Prep:10minCook:45min

The sauce is awesome. It would taste great using chicken or pork instead of the shrimp.

Updated at: Thu, 17 Aug 2023 05:09:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories312.8 kcal (16%)

Total Fat18.7 g (27%)

Carbs16.4 g (6%)

Sugars5.3 g (6%)

Protein19.1 g (38%)

Sodium1306.3 mg (65%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 poundsshrimp

peeled and cleaned

3 tbspsolive oil

4Guajillo

Chile, stems and seeds removed

2chile de arbol

stems and seeds removed

1poblano pepper

large, previously roasted and sliced into thin strips

1white onion

small, roughly chopped

2roma tomatoes

roughly chopped

6 clovesgarlic

roughly chopped

4 cupsbroth

seafood, or chicken broth

¾ tspMexican oregano

½ tspground cumin

Instructions

Step 1

Peel and clean shrimp. Rinse under cold water. Remove excess water. Keep chilled until ready to use.

Step 2

After removing the stems and seeds from chile guajillo tear into somewhat smaller pieces. Set aside.

Step 3

In a large skillet, preheat 3 tablespoons of oil at medium heat for 2 minutes.

Step 4

After two minutes, add the onion and tomatoes to the skillet. Saute for three minutes.

Step 5

Add the garlic and chiles. Saute for 1-2 minutes, stirring constantly. Pour in 1 1/2 cups of broth. Bring up to a light simmer for ten minutes. Remove from heat. Let stand for 10 minutes.

Step 6

To the blender, transfer ingredients from the skillet, including all of the broth. Pour in another 1 1/2 cups of broth. Add the cumin, oregano, pepper and salt, to taste. Blend on high until smooth.

Step 7

Strain the salsa to remove any bits of chiles. Discard any bits and pieces.

Step 8

In the same skillet you softened dried chiles, pour in the strained salsa. Heat to medium/low heat. When it comes up to a simmer, taste for salt. Continue cooking the salsa for 25 minutes until it reduces and thickens.

Step 9

Once the salsa thickens, fold in the chilled shrimp. Spread out evenly. Continue cooking at a light simmer, stirring as needed, for 5-6 minutes.

Step 10

Once the shrimp turns pink and opaque, fold in roasted poblano (if adding). Cook for just one more minute. Serve over your favorite rice.