Camarones a La Diabla (Diablo Shrimp)

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.