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Per serving
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- 1
Soak the chiles
Stem and seed the guajillo and arbol chiles, then add them to a small pot and cover with water until fully submerged. Bring to a boil over high heat, remove from the heat, cover, and let soak for 10 minutes until softened.
- 2
Blend the diabla sauce
Using a slotted spoon, transfer the softened chiles to a blender. Add the roughly chopped Roma tomatoes, roughly chopped half onion, garlic cloves, and salt. Puree until completely smooth. Taste and add more salt if needed. Sauce too fiery? Blend in an extra tomato to mellow the burn.
- 3
Sear the shrimp
Pat the peeled and deveined shrimp dry so they sear instead of steam. Heat the olive oil in a large skillet over medium-high heat, add the shrimp, and cook about 1 minute per side, just until they turn light pink.
- 4
Simmer it all together
Pour the red chile sauce over the shrimp and stir to coat every one. Lower the heat to medium and cook 3 to 5 minutes, until the sauce is bubbling hot and the shrimp are cooked through.
- 5
Serve it up
Pull the skillet off the heat and serve right away, on its own as an appetizer or spooned over Mexican rice with warm tortillas to mop up that sauce.
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Camarones a la Diabla (Spicy Diablo Shrimp)
Created by: TacoEveryDay
Ingredients
- 8 guajillo chiles
- 3 arbol chiles
- 3 Roma tomatoes
- 1/2 white onion
- 2 garlic
- 1 tsp kosher salt
- 1/4 cup olive oil
- 1 1/2 lb large shrimp
Instructions
- Soak the chilesStem and seed the guajillo and arbol chiles, then add them to a small pot and cover with water until fully submerged. Bring to a boil over high heat, remove from the heat, cover, and let soak for 10 minutes until softened.
- Blend the diabla sauceUsing a slotted spoon, transfer the softened chiles to a blender. Add the roughly chopped Roma tomatoes, roughly chopped half onion, garlic cloves, and salt. Puree until completely smooth. Taste and add more salt if needed. Sauce too fiery? Blend in an extra tomato to mellow the burn.
- Sear the shrimpPat the peeled and deveined shrimp dry so they sear instead of steam. Heat the olive oil in a large skillet over medium-high heat, add the shrimp, and cook about 1 minute per side, just until they turn light pink.
- Simmer it all togetherPour the red chile sauce over the shrimp and stir to coat every one. Lower the heat to medium and cook 3 to 5 minutes, until the sauce is bubbling hot and the shrimp are cooked through.
- Serve it upPull the skillet off the heat and serve right away, on its own as an appetizer or spooned over Mexican rice with warm tortillas to mop up that sauce.