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Restaurants›Mariachis de Jalisco›Camarones A La Diabla Recipe

Camarones A La Diabla Recipe

Name: Mariachis de Jaliscos CAMARONES A LA DIABLA Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails on or off per preference); 2 tbs vegetable oil; 4 cloves garlic cloves (minced); 0.5 each yellow onion (medium, chopped); 2 tbs chipotle chiles in adobo (canned); 2 each dried guajillo chiles (stemmed, seeded); 1 each dried ancho chile (stemmed, seeded); 1 each tomato (roma or plum, chopped); 1 tbs tomato paste; 0.5 cups vegetable or chicken stock; 0.5 tsp ground cumin; 0.5 tsp dried oregano (Mexican or regular); 0.25 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs fresh lime juice; 1 tbs unsalted butter; 2 each ripe avocados; 1 each lime (juice); 0.5 each tomato (small, seeded and diced); 2 tsp red onion (finely minced); 2 tbs fresh cilantro (chopped); 0.5 tsp salt; 0.5 each jalapeño (optional, seeded & minced); 1 cups long-grain white rice; 1.5 cups water; 1 tsp vegetable oil; 0.25 tsp salt; 15 oz canned pinto beans (drained, reserve liquid); 1 tbs lard or vegetable oil

Inspired by Mariachis de Jalisco

Time50m

Serves4

in a spicy sauce, served with guacamole, rice & refried beans.

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Ingredients

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Spicy Diabla Sauce & Shrimp

1 lb large shrimp (peeled, deveined, tails on or off per preference)

2 tbs Tuscany sunflower oil

4 cloves garlic cloves (minced)

1/2 each yellow onion (medium, chopped)

2 tbs chipotle chiles in adobo (canned)

2 each dried guajillo chiles (stemmed, seeded)

1 each dried ancho chile (stemmed, seeded)

1 each tomato (roma or plum, chopped)

1 tbs tomato paste

1/2 cups vegetable or chicken stock

1/2 tsp Ground cumin

1/2 tsp dried oregano (Mexican or regular)

1/4 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Fresh lime juice

1 tbs Unsalted butter

Guacamole

2 each ripe avocados

1 each lime (juice)

1/2 each tomato (small, seeded and diced)

2 tsp red onion (finely minced)

2 tbs fresh cilantro (chopped)

1/2 tsp Celtic sea salt

1/2 each jalapeño (optional, seeded & minced)

Rice

1 cups Long-grain white rice

1 1/2 cups water

1 tsp Tuscany sunflower oil

1/4 tsp Celtic sea salt

Refried Beans

15 oz canned pinto beans (drained, reserve liquid)

1 tbs lard or vegetable oil

1/4 each onion (small, finely chopped)

1 cloves Garlic (minced)

1/4 tsp Cumin

1/2 tsp Celtic sea salt

1/4 cups reserved bean liquid or water

To Serve

4 each Lime wedges

1 tbs Fresh cilantro (for garnish)

2 tbs chopped radish or sliced jalapeño (optional)

Method

Spicy Diabla Sauce & Shrimp

Prepare dried chiles

Remove stems and seeds from guajillo and ancho chiles. Toast briefly in a dry skillet over medium heat for 15–30 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with 1 cup hot water. Let rehydrate 10–15 minutes until softened, then remove and reserve soaking liquid.

Make the chile-tomato puree

In a blender, combine rehydrated guajillo and ancho chiles (drain but reserve 2–3 tablespoons soaking liquid), chipotle in adobo, chopped tomato, tomato paste, half the minced garlic (2 cloves), and 1/4 cup of the reserved soaking liquid or stock. Blend until smooth. If too thick, add extra reserved soaking liquid or up to 2 tablespoons stock to reach a pourable sauce consistency.

Sauté aromatics

Heat 2 tbs vegetable oil in a large skillet over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add remaining minced garlic and cook 30 seconds until fragrant.

Cook the sauce

Pour the chile-tomato puree into the skillet with the onion and garlic. Stir in tomato paste (if not already added), smoked paprika, cumin, oregano, salt, and pepper. Cook 4–6 minutes, stirring occasionally, until the sauce darkens slightly and the raw tomato taste mellows. Add 1/2 cup stock and simmer 4 minutes to blend flavors. Taste and adjust salt and heat — add a bit more chipotle or a pinch of sugar if too acidic.

Finish sauce and cook shrimp

Stir in butter and lime juice. Increase heat to medium-high. Add shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until pink and just opaque. Spoon sauce over shrimp as they cook. Avoid overcooking; shrimp should be tender. Remove from heat.

Guacamole

Halve and pit avocados. Scoop flesh into a bowl and mash to a chunky consistency. Add lime juice immediately to prevent browning. Fold in diced tomato, minced red onion, chopped cilantro, optional minced jalapeño, and 1/2 tsp salt. Taste and adjust lime and salt. Cover and keep chilled until serving.

Rice

Rinse rice under cold water until water runs clear. In a small saucepan, heat 1 tsp oil over medium heat, add rinsed rice and toast 1 minute, stirring. Add 1.5 cups water and 1/4 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

Refried Beans

Heat 1 tbs lard or oil in a skillet over medium heat. Add the finely chopped onion and cook 3–4 minutes until soft. Add minced garlic and cook 30 seconds. Add drained pinto beans, 1/4 cup reserved bean liquid (or water), and cumin. Mash the beans in the skillet with a potato masher or back of a spoon to desired texture. Cook, stirring, 4–6 minutes until creamy and thickened. Add salt to taste. If too thick, add a tablespoon of reserved liquid at a time.

To Serve

Portion rice, refried beans, and a generous spoonful of shrimp in diabla sauce on each plate. Add a scoop of guacamole. Garnish with fresh cilantro and lime wedges. Serve immediately so shrimp remain warm.