Camarones (Shrimp) a la Diabla

Camarones a la Diabla, so spicy and so delicious. I love making it and my hubby Seth, loves eating it. He's a sauce man and this Diabla sauce is definitely one of his favorites. I usually serve Camarones a la Diabla with my Cilantro Rice but it can be served as Tapas.

The sauce is made with roasted tomatoes, onion and garlic, blended with chipotle chiles, guajillo chiles and salt, then simmered with butter. It is very versatile. It can be used on any other meats but my favorite is with seafood. I usually make a lot of Diabla sauce to freeze so I can make something else with it.

Camarones a la Diabla is a definite crowd favorite. I think you'll like this recipe.... Enjoy!

Serves 4-8

2 lbs (2 bags) of uncooked large-jumbo shrimp, deveined, washed, tail on or off (I like on)
5 tomatoes, med sized
1 yellow onion, ends cut off, peeled and cut in half
6 garlic cloves
2 7 oz cans of chipotle chiles in adobo sauce
2 dried guajillo chiles, reconstituted in 4 cups of boiling hot water
1 stick unsalted butter 1/2 cup
Olive oil
2 lemons, cut in wedges
Salt and pepper to taste

Preheat oven to 400.


Start with Diabla Sauce.

Place tomatoes and onion in roasting pan drizzle with olive oil, add salt and pepper and cook for 35.

In a pot, bring to boil 4 cups of water or microwave 4 cups water to boiling point and put the guajillo chiles in to reconstitute. During this time, if you didn't buy prepared shrimp, start peeling and deveining shrimp. Place and shrimp in bowl and marinate with a little olive oil, salt and pepper then set aside. Have a large saute pan ready.

Once the tomato and onion is done, place in a blender with reconstituted guajillo chile, 2 cans of chipotle chiles with adobo, all garlic, salt and pepper, blend until smooth then put through food mill or strainer over a bowl to remove any seeds and skins and sauce comes out smooth. If you use a strainer, use a spoon to help the sauce through and discard the skin and seeds. Make sure to taste for salt.

Heat saute pan to med high and melt butter, throw shrimp in and cook for 2 minutes. Add Diabla sauce and simmer for an additional 8 minutes or until shrimp is fully cooked. Place on a plate on its own or with rice and don't forget to squeeze lemon juice on Shrimp. Ready to eat!