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Restaurants›Ariana's Tex Mex Bar and Grill›Camarones A La Diabla Recipe

Camarones A La Diabla Recipe

Name: Ariana's Tex Mex Bar and Grills Camarones A La Diabla Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 10 count jumbo shrimp (peeled, deveined, tails on); 1 tsp salt; 0.5 tsp black pepper; 2 tbs all-purpose flour; 2 tbs olive oil; 1 tbs unsalted butter; 0.5 count yellow onion (small, finely chopped); 3 count garlic cloves (minced); 0.75 cups ham (diced, preferably cooked ham); 1 cups mushrooms (sliced, cremini or button); 1 tbs chipotle in adobo (finely chopped) or 1 tbs adobo paste; 2 tbs hot sauce (such as Mexican chile hot sauce or your preferred hot sauce); 2 tbs tomato paste; 0.5 cups chicken or seafood stock; 0.5 tsp dried oregano; 0.25 tsp ground cumin; 1 tbs lime juice (fresh); 2 tbs fresh cilantro (chopped, for garnish); 1 cups long-grain white rice; 2 cups water; 0.5 tsp salt; 1 tbs unsalted butter or oil; 2 count lime wedges; 1 tbs extra hot sauce (optional)

Inspired by Ariana's Tex Mex Bar and Grill

Time40m

Serves2

10 Jumbo Shrimp with ham, mushrooms, and hot sauce served with white rice.

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Ingredients

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Shrimp and sauce

10 count jumbo shrimp (peeled, deveined, tails on)

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs 00 bread flour

2 tbs olive oil

1 tbs Unsalted butter

1/2 count yellow onion (small, finely chopped)

3 count garlic cloves (minced)

3/4 cups ham (diced, preferably cooked ham)

1 cups mushrooms (sliced, cremini or button)

1 tbs chipotle in adobo (finely chopped) or 1 tbs adobo paste

2 tbs hot sauce (such as Mexican chile hot sauce or your preferred hot sauce)

2 tbs tomato paste

1/2 cups chicken or seafood stock

1/2 tsp Dried oregano

1/4 tsp Ground cumin

1 tbs lime juice (fresh)

2 tbs fresh cilantro (chopped, for garnish)

Rice

1 cups Long-grain white rice

2 cups water

1/2 tsp Celtic sea salt

1 tbs unsalted butter or oil

To finish

2 count Lime wedges

1 tbs extra hot sauce (optional)

Method

Rice

Rinse and cook rice

Rinse 1 cup long-grain white rice under cold water until water runs mostly clear to remove excess starch. In a medium saucepan, combine rinsed rice, 2 cups water, 1/2 tsp salt, and 1 tbsp butter or oil. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 10 minutes. Fluff with a fork just before serving.

Shrimp and sauce

Prepare shrimp

Pat the 10 jumbo shrimp dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper, then lightly toss with 2 tbs flour to help develop a light crust and slightly thicken the sauce later.

Sear shrimp

Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When hot and shimmering, add shrimp in a single layer and sear 1–1.5 minutes per side until just cooked through and opaque (do not overcook). Remove shrimp to a plate and set aside.

Sauté aromatics, ham, and mushrooms

In the same skillet, lower heat to medium. If pan is dry, add 1 tbsp olive oil. Add 1/2 small finely chopped onion and sauté 2–3 minutes until translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Add 3/4 cup diced ham and 1 cup sliced mushrooms; sauté 3–4 minutes until mushrooms release their moisture and ham browns slightly.

Build the diabla sauce

Stir in 2 tbsp tomato paste and cook 1 minute to caramelize. Add 1 tbsp chipotle in adobo (or 1 tbs adobo paste), 2 tbsp hot sauce, 1/2 cup chicken or seafood stock, 1/2 tsp dried oregano, and 1/4 tsp ground cumin. Scrape up any browned bits from the pan. Bring to a gentle simmer and cook 3–4 minutes to meld flavors and slightly reduce the liquid. Taste and adjust heat by adding more hot sauce if desired.

Finish sauce and return shrimp

Stir in 1 tbsp fresh lime juice. Return the seared shrimp to the skillet, tossing to coat in the sauce and warming through for 1 minute. If sauce is too thin, simmer 1–2 minutes uncovered to reduce; if too thick, add up to 2 tbsp more stock. Sprinkle 2 tbsp chopped fresh cilantro and remove from heat.

To serve

Spoon a portion of the cooked white rice onto each plate. Top with 5 shrimp (for a total of 10 split between two servings) and spoon the diabla sauce with ham and mushrooms over the shrimp and rice. Garnish with lime wedges and extra hot sauce on the side. Serve immediately.