Camarones a La Diabla(Diablo Shrimp)

You must love spicy and you must love shrimp!

Course Appetizer

Cuisine Mexican

Prep Time 35

Cook Time 1

Total Time 1 35

Servings Servings

Ingredients

2 1/2 pounds shrimp peeled and cleaned
3 tbsps avocado or olive oil
6 chile california stems and seeds removed
6 chile de arbol stems removed
1 small white onion roughly chopped
4-6 cloves of garlic roughly chopped
3 cups seafood broth or chicken broth
3/4 tsp Mexican oregano
1/2 tsp. ground cumin
Salt and fresh cracked pepper to taste
1 large poblano pepper previously roasted, peeled and sliced into thin strips

Instructions

Directions

Peel and clean shrimp. Rinse under cold water. Remove excess water by patting shrimp with paper towels. Season with salt and pepper, to taste. Keep chilled until ready to use.
After removing the stems and seeds from chile California, tear into smaller pieces. Set aside.
In a large skillet, preheat 3 tablespoons of oil at medium heat for 2 minutes.
After two minutes, add the onion to the skillet. Saute for three minutes. Add the garlic, chile California and chile de arbol. Saute for 1-2 minutes, stirring constantly. Pour in 1 1/2 cups of broth. Bring up to a light simmer for ten minutes. Remove from heat. Let stand for 10 minutes.
To the blender, transfer ingredients from the skillet, including all of the broth. Pour in another 1 1/2 cups of broth. Add the cumin, oregano, pepper and salt, to taste. Blend on high until smooth.
In the same skillet you softened dried chiles, pour in the salsa from the blender. Heat to medium/low heat. When it comes up to a simmer, taste for salt. Continue cooking the salsa for 25 minutes until it reduces and thickens.
Once the salsa thickens, fold in the chilled shrimp. Spread out evenly. Continue cooking at a light simmer, stirring as needed, for 5-6 minutes. Once the shrimp turns pink and opaque, fold in roasted poblano(if adding). Cook for just one more minute. Garnish with cilantro. Serve over your favorite rice.

Notes

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.

If you want a more mild version of this recipe, reduce the quantity of chile de arbol to 2 or 3. Also add 2 roma tomato, roughly chopped when you saute the onion. Season accordingly with salt and pepper.