Camerones a la diabla
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This fiery shrimp recipe is for true heat lovers! Succulent pieces of shrimp are simmered in a red chile sauce that’s tangy and full of rich flavor due to a double dose of dried chile peppers.
Here at Sizzlefish our wild caught gulf shrimp are sourced off the Gulf of Mexico and arrive in vacuum sealed portions. Simply thaw your portions of shrimp in the refrigerator overnight before using and they’re ready to cook. They’re peeled, deveined and tail-free making preparation a breeze.
Although this recipe packs some serious spice, you can easily customize it to suit your heat preference. Chile de arbol are thin red chiles that are responsible for the spiciness of this dish. For a milder version, use just one or two arbol chiles. Another great way to tame the heat of this dish is to serve it with a dollop of sour cream or Mexican crema.
Ancho peppers are smoky, mild peppers that have a sweeter flavor with notes of dried fruit (think raisins or figs). These peppers add a rustic complexity to the dish. An important step of making the sauce is allowing the dried peppers to soften in hot water. This will make them easier to blend into the sauce and create a more palatable texture.
If you can’t find Ancho peppers, Guajillo, Pasilla or Mulato peppers can also be used. However, the level of spiciness may vary from the mild heat of an Ancho pepper.
Roasting the tomatoes, onion and garlic prior to puréeing brings out their sweetness and adds depth to the sauce. Fresh lime juice adds tangy acidity that balances the smoky flavor of the sauce. The sauce can be made up to a week in advance and refrigerated in an airtight jar until you are ready to cook the shrimp.
To turn this spicy shrimp recipe into a full meal, we love it served over white rice to soak up the diabla sauce.
1 lb. Wild Gulf Shrimp
1 tbsp olive oil
- 2 roma tomatoes, halved
- 2 cloves garlic, peeled
1/2 medium sweet yellow onion
- 3-4 chile de arbol peppers, stems and seeds removed
- 4 ancho peppers, stems and seeds removed
- 3 tbsp fresh lime juice
- 1 tsp salt
- Lime wedges for serving
- Chopped green onion for serving
- 2 cups cooked white rice for serving
Preheat oven to 425ºF and line a medium baking sheet with parchment paper.
Place tomatoes and onion on baking sheet and drizzle with olive oil. Stir well to coat. Roast for 10 minutes.
Add garlic to pan and stir. Roast 10 minutes longer. Cool at room temperature for 5 minutes.
While vegetables roast, add peppers to a bowl and cover with steaming hot water. Soak peppers for 10 minutes.
- Drain peppers and transfer to a food processor or blender. Add roasted vegetables, salt, lime juice and 2/3 cup of fresh water. Blend until smooth.
- Transfer sauce to a pan and heat over medium heat until steaming. Add shrimp and reduce heat to low. Simmer for 5-7 minutes to heat shrimp through.
- Serve hot over rice garnished with green onion and lime wedges.