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Per serving
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- 1
Soak the chiles
Pull the stems off the guajillos and árbols and shake the seeds out (leave a few árbol seeds in if you like the heat). Drop them all in a heatproof bowl or saucepan, cover with very hot or boiling water until fully submerged, and slap a lid or plate on top. Let them sit for 15 minutes, until soft and floppy.
- 2
Blend the sauce
Use a slotted spoon to lift the softened chiles into a blender. Add the roughly chopped roma tomatoes, peeled garlic cloves, roughly chopped onion, and 1 teaspoon kosher salt. Blend until completely smooth. Taste it. Too spicy? Toss in another tomato and blend again. Needs more salt? Add it. This sauce IS the recipe — make it taste right before it ever sees the pan.
- 3
Sear the shrimp
Peel and devein the shrimp, leaving the tails on if you like. Heat a large skillet over medium-high heat. Add the olive oil and the shrimp in a single layer. Cook for about 1 minute per side, just until they turn light pink. Don't overcook them here — they're going to keep cooking in the sauce.
- 4
Bring it together
Pour the red chile sauce straight into the pan with the shrimp and stir to coat every one. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot and the shrimp are cooked through.
- 5
Season and serve
Pull the pan off the heat. Taste and add a little more salt and black pepper if it needs it. Serve straight up as an appetizer, or pile it over Mexican rice with warm tortillas on the side for scooping.
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Camarones a la Diabla (Mexican Devil Shrimp)
Created by: TacoEveryDay
Ingredients
- 8 guajillo chiles
- 3 árbol chiles
- 3 roma tomatoes
- 2 garlic cloves
- 1/2 white onion
- 1 tsp kosher salt
- 4 tbsp olive oil
- 1 1/2 lb shrimp
- salt and pepper, to taste
Instructions
- Soak the chilesPull the stems off the guajillos and árbols and shake the seeds out (leave a few árbol seeds in if you like the heat). Drop them all in a heatproof bowl or saucepan, cover with very hot or boiling water until fully submerged, and slap a lid or plate on top. Let them sit for 15 minutes, until soft and floppy.
- Blend the sauceUse a slotted spoon to lift the softened chiles into a blender. Add the roughly chopped roma tomatoes, peeled garlic cloves, roughly chopped onion, and 1 teaspoon kosher salt. Blend until completely smooth. Taste it. Too spicy? Toss in another tomato and blend again. Needs more salt? Add it. This sauce IS the recipe — make it taste right before it ever sees the pan.
- Sear the shrimpPeel and devein the shrimp, leaving the tails on if you like. Heat a large skillet over medium-high heat. Add the olive oil and the shrimp in a single layer. Cook for about 1 minute per side, just until they turn light pink. Don't overcook them here — they're going to keep cooking in the sauce.
- Bring it togetherPour the red chile sauce straight into the pan with the shrimp and stir to coat every one. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot and the shrimp are cooked through.
- Season and servePull the pan off the heat. Taste and add a little more salt and black pepper if it needs it. Serve straight up as an appetizer, or pile it over Mexican rice with warm tortillas on the side for scooping.