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Camarón A La Diabla Recipe

Name: El Charro Mexican Restaurants Camarón A La Diabla Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large raw shrimp, peeled and deveined (tails optional); 2 tbs vegetable oil (or olive oil); 1 tbs unsalted butter; 1 cup white onion, thinly sliced; 3 clove garlic, minced; 2 tsp chipotle chiles in adobo, chopped; 4 each arbol chiles (dried) or guajillo for milder heat, seeds removed; 2 each roma (plum) tomatoes, halved; 1 tbs tomato paste; 1 tbs fresh lime juice; 1 cup chicken or vegetable stock (or water); 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.25 tsp sugar (optional, to balance acidity); 2 tbs fresh cilantro, chopped (for garnish); 2 cup cooked white rice or Mexican rice; 4 oz mixed salad greens; 2 each lime wedges; 2 cup tortilla chips (or tostadas); 0.25 cup sour cream or Mexican crema; 1 each avocado, sliced

Inspired by El Charro Mexican Restaurant

Time35m

Serves4

Sautéed shrimp & onions with spicy salsa. Served with rice, salad, & chips.

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Ingredients

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Shrimp & Sauce

1 lb large raw shrimp, peeled and deveined (tails optional)

2 tbs vegetable oil (or olive oil)

1 tbs Unsalted butter

1 cup white onion, thinly sliced

3 clove Garlic, minced

2 tsp chipotle chiles in adobo, chopped

4 each arbol chiles (dried) or guajillo for milder heat, seeds removed

2 each roma (plum) tomatoes, halved

1 tbs tomato paste

1 tbs Fresh lime juice

1 cup chicken or vegetable stock (or water)

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/4 tsp sugar (optional, to balance acidity)

2 tbs fresh cilantro, chopped (for garnish)

To Serve

2 cup cooked white rice or Mexican rice

4 oz mixed salad greens

2 each Lime wedges

2 cup tortilla chips (or tostadas)

Optional Condiments

1/4 cup sour cream or Mexican crema

1 each avocado, sliced

Method

Prep & Sauce

Prep chiles and tomatoes

If using dried arbol or guajillo chiles, remove stems and seeds. Toast them lightly in a dry skillet 20–30 seconds per side until fragrant but not burnt. Place toasted chiles in a small bowl and cover with hot water; soak 10 minutes until softened. Meanwhile, quarter tomatoes and set aside.

Make salsa de la diabla

Drain softened chiles and add them to a blender with the chopped chipotle in adobo, halved tomatoes, tomato paste, smoked paprika, cumin, 1/2 cup of the stock, lime juice, and a pinch of salt and pepper. Blend until smooth. If sauce is too thick, add additional stock by tablespoons to reach a pourable but concentrated consistency (about 1/2–1/3 cup extra). Taste and add 1/4 tsp sugar if sauce tastes overly acidic. Strain sauce through a fine mesh sieve for a smoother texture (optional). Reserve sauce.

Cook Shrimp

Season shrimp

Pat shrimp dry with paper towels. Season shrimp with 1/2 tsp salt and 1/4 tsp black pepper and a light dusting of smoked paprika.

Sauté onions and garlic

Heat a large skillet over medium-high heat. Add vegetable oil and butter. When butter foams, add sliced onion and sauté 5–7 minutes until translucent and beginning to caramelize. Add minced garlic and cook 30 seconds until fragrant.

Combine shrimp and sauce

Increase heat to medium-high. Add seasoned shrimp in a single layer and sear 1 minute on the first side. Pour prepared diabla sauce over the shrimp and onions. Add remaining 1/2 cup stock if necessary to bring sauce to desired level. Toss gently to coat. Cook 2–3 minutes more, stirring occasionally, until shrimp are opaque and just cooked through (internal temperature ~120–125°F/49–52°C for shrimp; total cook time depends on size). Do not overcook or shrimp will be rubbery.

Finish

Taste sauce and adjust salt, pepper, or lime as needed. Stir in chopped cilantro and 1 tablespoon butter for gloss (optional). Remove from heat.

Plate & Serve

Divide cooked rice between plates. Spoon the shrimp and diabla sauce over the rice. Arrange mixed salad greens on the side and garnish with lime wedges, avocado slices (if using), and tortilla chips. Offer sour cream/crema on the side for guests who want to mellow the heat.

Serve immediately while shrimp are hot. Leftover sauce can be refrigerated up to 2 days; reheat gently and add a splash of stock to loosen before serving.