How many ways can you cook shrimp? I don’t know, but I am enjoying fun re-inventing and developing new recipes that involve shrimp. I think I am trying to make up for all the years that my husband would not eat it, lol! Now he could eat it once a week and be perfectly happy. For today’s blog post I am putting my own spin on “Camarones a La Diabla” or Diablo Shrimp. If you see the word Diabla to describe a dish, more than likely it will be spicy. If it’s not, send it back, ha, ha, ha! Or ask for some extra hot Valentina on the side. Today I share with you two versions of Camarones a La Diabla. Typically you expect them to be cooked in a red fiery looking sauce, but what about a jalapeño version? And who could say no to some thick cut smoky bacon bits? Not me! Go to the end of this blog post to find recipes for preparing chile oil/adobo with just a few ingredients.
Camarones Jalapeños “A la Diabla” con Tocino (Jalapeño Shrimp with Bacon)
Money shot! Lol!
18 to 20 large shrimp, peeled and cleaned
1 tablespoon mayonnaise or plain Greek yogurt
3 to 4 tablespoons jalapeño chile adobo(recipe at the end of the post)
Juice of 1 large lime or 3 key limes
1 large clove garlic, grated
Salt and fresh cracked pepper, to taste
You will also need
2 strips of smoky, thick cut bacon, diced
6 large cloves garlic, minced
1 tablespoon Maggi sauce, optional
More lime for garnish
Cilantro for garnish
More jalapeño chile oil
Tips~ The Maggi sauce is often sold near the Hispanic foods or Asian foods.
Tips~ if you can find key limes, I would suggest those over regular limes for your Mexican recipes. Great flavor!
Tips~To prevent the mayonnaise from separating when cooked at high heat, you could whisk in 2 teaspoons of all purpose flour with the mayo until smooth. If you want to keep it gluten free, use cornstarch or masa harina. I did not add it when I prepared this dish, because I was out, but would on a regular basis.
1. After you clean the shrimp, transfer it to a large glass dish or bowl. Whisk together mayo, flour(if using), jalapeño chile oil, lime juice, garlic, salt and pepper. Taste for salt. Add to shrimp and stir until coated evenly. Cover and chill for 1 hour.
2. After and hour, remove the shrimp from refrigerator. Heat a large skillet to medium heat. Add the bacon and cook until crispy. Remove from pan onto a plate lined with paper towels. Set aside.
3, In that same pan, add 1 tablespoon of olive oil. Add the garlic. Season lightly with salt and pepper and saute for 2 minutes. Move garlic to outer edge of pan. Shake off excess marinade from shrimp and spread out evenly so it’s flat in the pan. Turn heat up slightly. Cook shrimp for 3 minutes per side. Add a dash or two of Maggi sauce, if using. Fold the mixture all together. Remove from heat. Garnish with lime, cilantro, jalapeño chile oil and reserved bacon. Yields 4 servings. Serve with tostadas or homemade chips.
Tips~ The mayonnaise will release some oil, you won’t need much oil to prepare this recipe. I used a light mayonnaise on this day.
Tips~My favorite way to enjoy any spicy shrimp. On a baked tostada with fresh guacamole!
Camarones a la Diabla~ Recipe 2
Tips~ If you wanted to get a little crazy, add 1 -2 tablespoons of butter and a splash of tequila, vodka or white wine at the end to finish the sauce. You will need some fresh bolillos or artisan bread to soak up the sauce!
12 x-large shrimp, peeled and cleaned
salt and pepper
1/3 cup chile de arbol oil/adobo(recipe at the end of the post)
1 tablespoon mayonnaise or Plain Greek yogurt
Juice of 1/2 lime
1 small sweet onion, sliced thin
4 cloves garlic, minced
Tips~ I like to butterfly my shrimp open so that the chile oil/adobo covers a larger surface. More flavor!
Marinating and getting happy!
1. Season the cleaned shrimp with salt and pepper. Whisk together the chile/oil(adobo,) mayo and lime together. Add a pinch od salt and pepper. Add to shrimp, stirring to coat evenly. Cover and chill for 1 hour.
2. After an hour, remove shrimp from refrigerator. Preheat 2 tablespoons of oil to medium heat for a few minutes. Add the onion and garlic and saute for 3 minutes. Move the onion and garlic to the outside edge of pan. Add shrimp with all the adobo and spread out evenly so shrimp is laying flat. Cook for 3 minutes per side. Stir onions and garlic into the shrimp. Remove from heat. Garnish with fresh lime and cilantro. Yields 2-4 servings.
Green and Red Chile oil/Adobo. Now and then I find myself with a few too many ingredients. On this day is was dried crushed chiles. A good way to re-invent them into something new is to combine them with some oil, garlic, vinegar and spices. They can be used as is as a spicy garnish for your favorite recipes. But even better, they are delicious for marinades or adobo seasoning for poultry, pork, beef and seafood. Tasty for roasted vegetables as well. The recipes for both are right on site. Just click onto the picture for the full recipes. I tend to prepare a large batch because I like to freeze it in smaller portions for future recipes.
Click onto picture above to see full recipes for Green and Red Chile Oil/Adobo