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The Original Camarones a la Diabla
The Original Camarones a la Diabla
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Spicy tomato-chile sauce simmered with shrimp for a delicious Mexican dish, Camerones a la Diabla.
Ingredients:
  • 1 tablespoon vegetable oil
  • 0.75 cup sliced white onion
  • 6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
  • 2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
  • 2 large tomatoes, cut into chunks
  • 1.5 cups water
  • 0.5 cup orange juice
  • 1 tablespoon chicken bouillon granules
  • 2 pounds raw shrimp (31-35 count), peeled and deveined
  • 0.5 teaspoon ground black pepper
  • 1 tablespoon butter
Instructions:
  • In a large skillet, warm oil over low heat. Sauté onion and garlic until onion is tender, about 5 minutes. Stir in dried chiles and cook until fragrant, 2 to 3 minutes. Add tomatoes and cook until slightly softened, about 3 minutes. Pour in water, bring to a boil, then reduce heat and simmer until peppers are softened, about 10 minutes.
  • Puree the chile mixture, orange juice, and bouillon in a blender until velvety. Pass through a sieve into a bowl, leaving behind any solids.
  • Season the shrimp with salt and black pepper. Clean the skillet. Heat butter and oil in the skillet over medium heat. Cook onions and garlic until tender, for about 5 minutes. Add shrimp and cook until browned on both sides, about 3 minutes. Transfer the shrimp to a bowl.
  • Simmer the sauce in the skillet over medium heat until slightly thickened for 2 to 3 minutes. Then, add the shrimp and simmer until cooked through, approximately 5 minutes.

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