Camarones A La Diabla Mexican Deviled Prawns Recipes

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SHRIMP A LA DIABLA (CAMARONES A LA DIABLA)



Shrimp a La Diabla (Camarones a la Diabla) image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 8

1/2 cup vegetable oil
4 cups dry Yunnan chiles
2 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon ground black pepper
4 tablespoons melted butter
2 1/2 pounds shrimp, shelled and deveined
Serving suggestions: rice and beans, corn or flour tortillas

Steps:

  • Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
  • Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
  • Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
  • Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
  • Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.

CAMARONES A LA DIABLA



Camarones A La Diabla image

Provided by Food Network

Categories     main-dish

Time P1DT1h

Yield 4 servings

Number Of Ingredients 17

Thirty-two 16/20 shrimp, deveined
1 teaspoon chopped garlic
2 ounces extra-virgin olive oil
8 drops Worcestershire sauce
15 Mexican chiles de arbol
10 large Roma tomatoes
8 ounces freshly squeezed orange juice
1 teaspoon salt, or more if needed
3 chipotle chiles, from a 12-ounce can chipotles in adobo
1 clove garlic
1/4 medium yellow onion, sliced
1 cup (2 sticks) unsalted butter
1/2 yellow onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1 cup ketchup

Steps:

  • For the shrimp marinade: Combine shrimp with garlic, olive oil and Worcestershire sauce in a bowl. Marinate 24 hours in fridge.
  • For the diabla sauce: Heat a griddle over high heat. Toast the chiles and tomatoes, 15 minutes on each side. Set aside.
  • In a blender, add fresh orange juice, whole toasted chiles and tomatoes, salt, chipotles, garlic and onions. Blend until everything is blended well (no chunks). Set sauce to the side.
  • For the camarones: In a pan on high heat add butter and marinated shrimp. Cook until the shrimp turns pink, then add onions and peppers. Saute for about 2 minutes. Add ketchup and about 12 ounces diabla sauce. Boil for about 2 minutes. Ready to serve.

THE ORIGINAL CAMARONES A LA DIABLA



The Original Camarones a la Diabla image

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.

Provided by Jennifer Aleman

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 9.5 g, Cholesterol 176.7 mg, Fat 5.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 502.2 mg, Sugar 3.9 g

CAMARONES A LA DIABLA



Camarones a La Diabla image

Make and share this Camarones a La Diabla recipe from Food.com.

Provided by Amis227

Categories     Mexican

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

6 lbs shrimp, cleaned and deveined
1/2 onion, thinly sliced lengthwise
4 garlic cloves, minced
3 tablespoons oil
3 tablespoons butter
1 tablespoon Worcestershire sauce
2 tablespoons chicken consomme or 2 tablespoons chicken broth
2 ancho chilies or 2 poblano peppers
1 anaheim chili, seeds and veins removed
2 serrano peppers or 2 habaneros
3 tomatoes
1 garlic clove
1/4 cup white wine
salt and pepper
1/2 cup catsup (optional)
1 anaheim chili, sliced thinly
2 tablespoons oil

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.

Nutrition Facts : Calories 524.4, Fat 22.3, SaturatedFat 5.7, Cholesterol 586.8, Sodium 2653.8, Carbohydrate 13.5, Fiber 2.5, Sugar 3.3, Protein 63.6

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