Sometimes, as a food blogger dealing with many recipes, it takes a while to get come full circle with favorite recipes. This recipe for camarones a la diabla, I developed a few years back. I originally served it with rice and corn tortillas. The next time this spicy diablo shrimp became the filling for flaky, baked empanadas! Tasty! Since then, the recipe has varied from time to time depending on which ingredients I had on hand. Many of the traditional recipes for camarones a la diabla include tomato in the blended sauce. I decided that if it’s called diablo shrimp, then it should be a pure chile sauce with no tomatoes. You could certainly add the tomatoes if you like. Just remember that the tomatoes should be poached or roasted before blending with the dried chiles.
There was a time when cooking shrimp terrified me! Not anymore! Especially not since my better half decided he really enjoyed seafood, and yes, spicy seafood too! I once had a lady comment to me that shrimp was not part of traditional Mexican cooking. That statement could not be further than the truth. Mexico is surrounded by a beautiful gulf of Mexico that is rich in seafood. Growing up with Northern Mexican food, meat and potatoes and more meat! I have some catching up to do!
Camarones a La Diabla(Diablo Shrimp)
You must love spicy and you must love shrimp!
- 1 1/2 pounds jumbo shrimp peeled and cleaned,seasoned w/ salt and pepper, set aside.
- 6 chile guajillo or chile california stems and seeds removed
- 6 chile de arbol stems and seeds removed
- 1 large poblano pepper previously roasted and sliced into thin strips
- 1 small white or red onion sliced into thin strips
- 3-4 cloves of garlic minced
- 1 cup of chicken broth
- 1/3 tsp. ground cumin
- Salt and fresh cracked pepper olive oil
- In a large bowl, combine the chile guajillo and the chile de arbol, cover with water and bring to a boil. Reduce heat and simmer for 10 minutes.
- While the peppers are softening, prep the rest of your ingredients, set aside.
- After 30 minutes, drain the peppers and transfer to the blender, add the chicken broth, cumin,salt to taste and a pinch of fresh cracked pepper, blend until smooth. Strain sauce through a wire mesh strainer into a bowl. Set aside.
- In a large pan, heat 2 tablespoons of olive oil to medium/high heat, add the onions and cook for 4 to 5 minutes, add the garlic and cook for 1 more minute. Add the poblanos and shrimp. Cook, stirring often, for 3 to 4 minutes. Add the strained sauce and stir well to combine. Cook for another 2 minutes. Cover and remove from heat.
- Serve with rice and a salad, over tostadas, in a corn tortilla...Garnish with fresh cilantro.
Note: Roast your poblano pepper in a 400 degree F. oven, drizzled w/ a little oil, on a sheet pan for ten minutes on each side. Remove from oven and cover the pepper w/ a clean kitchen towel to steam for a few minutes.