Camarones a la Diabla cooked a fiery, smoky pepper sauce are sure to rock your taste buds. Also called “deviled shrimps”, they’re loaded with big, bold flavors you’ll love.
When I said that these creamy lime vodka shrimps would 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!
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 of dried 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.
- 1 pound large shrimps, shell on
- 2 pieces chili guajillo, stems and seeds removed
- 8 pieces chili arbol, stems removed
- 2 Roma tomatoes
- 1/2 onion, peeled and quartered
- 2 cloves garlic, peeled
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, 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 saucepan 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, stirring regularly, for about 20 to 30 seconds or until aromatic.
- Add the shrimps and cook, stirring regularly, until color begins to change to pink.
- Add sauce and bring to a boil. Continue to cook until the shrimps are cooked through and sauce is reduced.
- Season with salt to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”