Camarones A La Diabla Arizona Recipes

CAMARONES A LA DIABLA, OR MEXICAN DEVILED SHRIMP

Steps:

• Seed and devein the guajillo chiles and chile de arbol.
• In a stock pot, add the chiles.
• Add enough water to cover the chiles, about 2 cups.
• Bring to a boil. Turn heat off and let the chiles sit in the hot water for 5 minutes or until the chiles are soft.
• Discard water.
• To the blender, add reconstituted chiles, tomatoes, chipotle pepper, ¼ onion, garlic, and salt.
• Blend until smooth, strain the sauce, and set aside.
• Peel the shrimp.
• Add salt and pepper to the shrimp.
• In a large pan, heat olive oil.
• Add the remaining onion. Stirring constantly for 1 minute.
• Add the shrimp. Stir constantly and cook for 2 minutes.
• Do not overcook the shrimp, or they will be rubbery.
• Make sure the heat is on low and add the tomato chile sauce.
• Stir and cook for an additional 2-3 minutes.
• Taste for salt.
• Serve with white rice and lime wedge.
• Enjoy.

CAMARONES A LA DIABLA

Steps:

• For the sauce:
• Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
• For the shrimp:
• Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.

CAMARONES A LA DIABLA

Steps:

• Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside.
• In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent.
• Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste.
• Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.
• Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.

THE ORIGINAL CAMARONES A LA DIABLA

Steps:

• Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
• Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
• 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, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
• Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.