Camarones A La Diabla Recipe

If you ever find yourself craving something with a fiery kick that’ll transport you straight to the sun-drenched coasts of Mexico, let me tell you about this sizzling Camarones a la Diabla recipe that I recently mastered. It’s a vibrant dance of spices and succulent shrimp that’ll have your taste buds doing a happy salsa.

Relish in the blazing tastes of my Camarones A La Diabla, a plate in which the tender shrimp collide with a bold, zesty sauce. My preferred mix of chiles—guajillo and arbol—gives the dish a deep, smoky heat that I crave, but doesn’t so much set your tongue on fire as make it feel like a party in your mouth.

I balance the sauce with just a touch of tomato paste and a whole lot of garlic, then throw in some fresh cilantro because it’s the perfect way to make a sauce that much better.

Camarones A La Diabla Recipe Ingredients

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• Shrimp: High in protein, low in calories, rich in selenium and iodine.
• Guajillo Chiles: Mild heat, adds smoky flavor, rich in antioxidants and vitamin A.
• Arbol Chiles: Spicy, boosts metabolism, provides capsaicin for inflammation relief.
• Garlic: Antimicrobial properties, heart health benefits, adds aromatic depth.
• Tomato Paste: Rich in umami, enhances flavor, source of lycopene.
• Lime Juice: Adds tangy brightness, high in vitamin C, supports immune function.
• Fresh Cilantro: Refreshing herb, aids digestion, provides vitamin K.

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Camarones A La Diabla Recipe Ingredient Quantities

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• 2 pounds of large shrimp, peeled and deveined
• 5 dried guajillo chiles, stems and seeds removed
• 3 dried arbol chiles, stems and seeds removed
• 2 tablespoons of vegetable oil
• 4 garlic cloves
• 1 tablespoon of tomato paste
• 1 cup of water
• 1 small onion, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon of fresh lime juice
• Fresh cilantro, chopped (optional, for garnish)

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How to Make this Camarones A La Diabla Recipe

1. Begin by toasting the guajillo and arbol chiles in a dry skillet over medium heat for about 1 to 2 minutes or until they become fragrant. Be careful not to burn them.

2. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20 minutes until they are soft.

3. In the meantime, in a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the onion, chopped, and the garlic cloves, cooking until the onion is clear and the garlic gives off a pleasant smell.

4. After you have softened the chiles, drain them. Then add them to a blender along with the cooked onions, the garlic, the tomato paste, and 1 cup of water. Blend until you have a smooth sauce.

5. In the same skillet, heat the left 1 tablespoon of vegetable oil over medium-high heat. Strain the sauce from the chiles into the skillet. Use a fine mesh sieve to push it through and remove anything solid. Cook the sauce for about 5 minutes, stirring almost constantly, until it thickens a bit more.

6. In the sauce, add salt and pepper that is freshly ground from a mill, adjusting the amounts to be in accordance with your particular tastes.

7. To the sauce, add shrimp that have been peeled and deveined, and stir them to coat evenly. Let shrimp cook for about 5 to 7 minutes or until they are completely cooked through and have turned a nice, pink color.

8. Take the shrimp off the heat and mix in the fresh lime juice; stir very well to combine.

9. Reposition the Camarones a la Diabla into a serving dish.

10. If desired, garnish with freshly chopped cilantro, and serve at once with rice or warm tortillas. Enjoy!

Camarones A La Diabla Recipe Equipment Needed

1. Dry skillet
2. Bowl
3. Large skillet
4. Blender
5. Fine mesh sieve
6. Cooking spoon
7. Chef’s knife
8. Cutting board
9. Measuring spoons
10. Measuring cup
11. Serving dish

FAQ

• Q: How spicy is Camarones A La Diabla?A: This dish is famous for its heat, thanks to the guajillo and arbol chiles used in its preparation. You can cool it down a notch by lessening the amount of arbol chiles, if that’s your kind of thing.
• Q: Can I use frozen shrimp for this recipe?A: Yes, you can use frozen shrimp, provided that they are peeled and deveined. Before cooking, make sure to thaw them completely.
• Q: What can I substitute for guajillo chiles?A: If guajillos are not available, you can use ancho chiles. Ancho chiles are slightly milder but will still add depth to the sauce.
• Q: Is it necessary to remove the seeds and stems from the chiles?A: Yes, taking out the seeds and stems helps to cut the bitterness and allows the chiles to blend into the sauce smoothly.
• Q: Can I make the sauce in advance?A: Certainly. You can get the sauce ready beforehand and keep it in the fridge for as long as 3 days. Warm it up before incorporating the shrimp.
• Q: How long does it take to cook the shrimp?A: Usually, shrimp take 4-5 minutes to cook until they are pink and opaque.

Camarones A La Diabla Recipe Substitutions and Variations

Dried ancho chiles make a good substitute for guajillo chiles.
You can use dried cayenne peppers in place of arbol chiles.
Substitute canola oil or olive oil for vegetable oil.
Substitute shallots for onions when you want a milder flavor.
If lime juice is not available, lemon juice can serve as a substitute.

Pro Tips

1. Enhance Chile Flavor Before blending the soaked chiles, make sure to save a little of the soaking water. You can use a few tablespoons of this infused water while blending to enhance the chile flavor in the sauce.

2. Browning for Depth When cooking the onion and garlic, allow them to caramelize slightly. This will add depth and a slight sweetness to the sauce, complementing the heat of the chiles.

3. Control the Spice Level If you prefer a milder dish, reduce the number of arbol chiles or remove them entirely, as they are spicier than guajillo chiles. Alternatively, if you love the heat, you can add more arbol chiles or even keep some seeds.

4. Shrimp Marination Consider marinating the shrimp for 15–30 minutes in a little lime juice, olive oil, and some minced garlic before cooking. This will infuse additional flavor into the shrimp, making them even more delicious.

5. Serve with a Touch of Cream For a slightly creamy texture, consider swirling in a tablespoon or two of sour cream or Mexican crema into the sauce right before serving. This can soften the heat slightly and adds a rich flavor that pairs well with the spicy sauce.