The Original Camarones a la Diabla

Description

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

Ingredients

  • 1 tablespoon vegetable oil
  • ¾ cup sliced white onion
  • 3 cloves garlic, minced
  • 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 ½ cups water
  • ½ cup orange juice
  • 1 tablespoon chicken bouillon granules
  • 2 pounds raw shrimp (31-35 count), peeled and deveined
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • ¾ cup sliced white onion
  • 2 cloves garlic, minced

Instructions

  1. Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender
  2. about 5 minutes. Add dried chiles; cook
  3. stirring constantly
  4. until fragrant
  5. 2 to 3 minutes. Add tomatoes; cook until slightly softened
  6. about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened
  7. about 10 minutes.
  8. Blend chile mixture
  9. orange juice
  10. and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
  11. Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook
  12. stirring
  13. until tender
  14. about 5 minutes. Add shrimp; cook just until browned on both sides
  15. about 3 minutes. Transfer shrimp to a bowl.
  16. Add sauce to the skillet; simmer over medium heat until slightly thickened
  17. 2 to 3 minutes. Add shrimp; simmer until cooked through
  18. about 5 minutes.

Prep Time: 25 mins

Cook Time: 35 mins

Total Time: 1 hr

Servings: 8

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