Name: Alas de Fridas Camarones A La Diabla Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound Large shrimp, peeled and deveined; 2 tablespoons Olive oil; 3 cloves Garlic, minced; 1 teaspoon Salt; 1 teaspoon Black pepper; 4 pieces Dried guajillo chiles; 2 pieces Dried ancho chiles; 1 cup Tomato, chopped; 1 medium Onion, chopped; 1 cup Chicken broth; 2 tablespoons Lime juice; 2 cups Cooked white rice; 6 pieces Blue corn tortillas

Domaine Laroque Cabernet Franc

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Or “shrimps of the devil”. Plum tender shrimp are seared in a skillet and then tossed in a rich fiery sauce, made from dried chiles. Served with rice and blue corn tortillas

Remove the stems and seeds from the guajillo and ancho chiles. In a bowl, soak the chiles in hot water for about 15 minutes until softened. Drain and set aside.

Soak the Dried Chiles

In a blender, combine the soaked chiles, chopped tomato, chopped onion, and chicken broth. Blend until smooth. Pour the sauce into a saucepan and simmer for about 10 minutes over medium heat. Stir in lime juice and adjust seasoning if needed.

Make the Sauce

In a large skillet, heat olive oil over medium-high heat. Season the shrimp with salt and black pepper. Add the shrimp to the skillet and sear for about 2-3 minutes per side, until they are pink and opaque. Remove from the skillet and set aside.

Sear the Shrimp

In the same skillet, add the prepared sauce and bring to a simmer. Add the seared shrimp to the skillet and toss to coat them in the sauce. Cook for an additional 2-3 minutes to heat through.

Combine with Sauce

Serve the shrimp with the fiery sauce over a bed of cooked white rice. Accompany with blue corn tortillas on the side.

Plate the Dish

Large shrimp, peeled and deveined

Olive oil

Garlic, minced

Salt

Black pepper

Dried guajillo chiles

Dried ancho chiles

Tomato, chopped

Onion, chopped

Chicken broth

Lime juice

Cooked white rice

Blue corn tortillas

Camarones A La Diabla

Choose two fillings: veggies, chicken, steak or shrimp. Nicely marinated strips, grilled with fresh bell pepper and onions, topped with queso fresco. Served with rice, black refried beans, lettuce topped with sour cream and blue corn or flour tortillas

Fajitas Mixtas

Chimichanga filled with cheese and delicious birria beef. Served with rice and beans, topped with cheese dip and birria broth on the side

Birria Chimichanga

Fajitas Texanas is a popular Mexican dish featuring marinated and grilled meats, typically served with sautéed vegetables and warm tortillas. This version includes a combination of chicken, steak, and shrimp, along with colorful bell peppers and onions, providing a flavorful and vibrant meal option. Here's how to make it at home.

Fajitas Texanas

Mojito

Vodka, Malibu Coconut Rum, orange juice, pineapple juice

Bikini-tini

Blue Hawaiian

Make Camarones A La Diabla Recipe in just 45m. Or “shrimps of the devil”. Plum tender shrimp are seared in a skillet and then tossed in a rich fiery sauce, made from dried chiles. Served with rice and blue corn tortillas

Camarones A La Diabla Recipe

Ingredients

Shrimp

Fiery Sauce

To Serve

Method

Preparing the Sauce

Soak the Dried Chiles

Make the Sauce

Cooking the Shrimp

Sear the Shrimp

Combine with Sauce

Serving

Plate the Dish

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