THE ORIGINAL CAMARONES A LA DIABLA
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
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
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
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
CAMARONES A LA DIABLA
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 10
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:
- 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
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 Jenny Aleman de Bolaos
Categories Mexican Recipes
Time 1h
Yield 8
Number Of Ingredients 16
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
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- Garnish with fresh cilantro and fresh lime juice if desired, and serve alongside rice and warmed flour tortillas.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
13 OF THE MOST AMAZING CAMARONES A LA DIABLA RECIPES
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- Camarones a La Diabla | Isabel Eats. This tasty Camarones a La Diabla recipe by Isabel Eats creates a delicious dish of large juicy shrimp smothered in a vibrant red chili pepper sauce and to top it all off, it only takes 30 minutes to make and it 100% low carb, gluten free and suitable for a paleo diet.
- Camarones a La Diabla | Chili Pepper Madness. Next up, another fiery shrimp recipe is this Camarones a La Diabla recipe by Chili Pepper Madness. To make the homemade chili sauce, you need ancho peppers, chile de arbol peppers and guajillo peppers, as well as tomatoes, and apple cider vinegar to balance out the acidic flavors.
- Camarones a La Diabla | Allrecipes (Jennifer Aleman) This Camarones a La Diabla recipe by Allrecipes, claims to be the original version of the popular dish.
- Deviled Shrimp | Spicy Southern Kitchen. This Deviled Shrimp (Camarones a La Diabla) recipe by the Spicy Southern Kitchen utilizes the super spicy Cholula hot sauce.
- Camarones a La Diabla | Allrecipes (Laura) This recipe by Laura at All recipes, cooks large shrimp in a vibrant hot sauce made up of lots of garlic, ketchup, Worcestershire sauce and a cup of beer!
- Camarones a La Diabla | A Cozy Kitchen. This Camarones a La Diabla recipe is served with fluffy white rice with lime and some freshly sliced avocado – yummy!
- Camarones a La Diabla | Food.com. This super spicy Deviled Shrimp recipe by Food.com uses ancho pepper, poblano peppers, anaheim chili, serrano peppers and/ or habanero peppers.
- Camarones a La Diabla | Cook This Again Mom. This version of Camarones a La Diabla is a lot more veg-heavy than the classic recipe, so if you’re a fan of getting your five-a-day, this is the recipe for you!
- Camarones a La Diabla | MyRecipes. This recipe is designed specifically for use as an appetizer. It will make 12 servings and takes no time at all to make!
- Creamy Deviled Shrimp | kiwilimon. A rich adobo sauce is mixed with some cream and Manchego cheese to create a super creamy, cheesy, but spicy sauce to cook the shrimp in – delicious!
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