Camarones a la Diabla with succulent shrimps cooked in a fiery, smoky pepper sauce. They’re call deviled shrimps for good reason, they’re sure to rock your taste buds!
When I said that these creamy lime vodka shrimps will be the only way you’d want to eat shrimps ever again, I was wrong. Drenched in a slightly tangy, vodka-spiked cream sauce to die for, they are, by all means, a fantastic seafood dish and for a while, were the only way I’d eat shrimps.
That was until I took a bite of these camarones a la diabla and had all my senses rocked!
My peeps, let me forewarn you, this is called a la diabla for good reason. It’s freakin’ spicy!
Flash-cooked in a fiery, smoky sauce made with Arbol and guajillo peppers, these deviled shrimps were so viciously hot I seriously couldn’t feel my tongue after each bite and yet deliriously delicious, I couldn’t stop digging for more.
I paired these camarones a la diabla with cilantro rice for lunch today and it was truly an adventure for the taste buds, with the rice providing a delicious balance to the robust flavors of the seafood dish. Give this delicious combo a try tonight and let me know what you think. I ♥ hearing from.
- 1 pound large shrimps, shell on
- 2 pieces chili guajillo, stems and seeds removed
- 8 pieces chili arbol, stems removed
- 2 Roma tomatoes
- ½ onion, peeled and quartered
- 2 garlic cloves, peeled
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 garlic cloves, peeled and minced
- Remove and discard heads from shrimps. With a small knife, make an incision on the back of shrimp and with the tip of the knife, remove veins.
- In a sauce pan over medium heat, combine guajillo peppers, arbol peppers, tomatoes, onion, whole garlic and salt. Add enough water to cover. Cook for about 7 to 10 minutes or until softened. In blender or food processor, process with about 1 cup of the liquid until well-blended and smooth.
- In a wide pan over high heat, heat olive oil and butter. Add minced garlic and cook until aromatic. Add shrimps and cook, stirring regularly, until color begins to change to pink. Add sauce and bring to a boil. Continue to cook until shrimps are cooked through and sauce is reduced. Season with salt to taste.