The Original Camarones a la Diabla Recipe

When it comes to spicy seafood dishes, few can compare to the iconic Mexican dish known as Camarones a la Diabla. This fiery shrimp dish is a favorite among those who love a little heat in their meals, and its bold and complex flavors have made it a staple in Mexican cuisine for generations.

Originating in the coastal regions of Mexico, Camarones a la Diabla translates to "Devil's Shrimp," and for good reason. This dish is known for its intense spiciness, which comes from a rich and flavorful sauce made with dried chilies, garlic, and tomatoes. The dish is as bold and fiery as its name suggests, making it a go-to choice for those looking for a flavor-packed meal.

The key to the success of this recipe is in the balance of flavors. The heat of the chilies is balanced by the sweetness of the tomatoes, and the garlic adds a savory element that ties everything together. When combined with tender, succulent shrimp, the result is a dish that is as delicious as it is satisfying.

Traditionally, Camarones a la Diabla is served with rice and warm, fresh tortillas, allowing diners to soak up every last bit of the flavorful sauce. The dish is perfect for a family meal, a casual dinner with friends, or even a special occasion where you want to impress your guests with a memorable and delicious meal.

While the recipe for Camarones a la Diabla varies from region to region and from chef to chef, the essence of the dish remains the same. The combination of spicy, savory, and sweet flavors makes this dish a standout in Mexican cuisine, and once you try it, you'll understand why it has stayed popular for so long.

Preparing Camarones a la Diabla requires a bit of time and effort, but the end result is well worth it. With its bold flavors and impressive presentation, it's a dish that is sure to become a favorite in your rotation of go-to recipes. So, roll up your sleeves, gather your ingredients, and get ready to bring a little heat to your kitchen with The Original Camarones a la Diabla.

Ingredients

1 tablespoon vegetable oil
¾ cup sliced white onion
3 cloves garlic, minced
6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
2 large tomatoes, cut into chunks
1 ½ cups water
½ cup orange juice
1 tablespoon chicken bouillon granules
2 pounds raw shrimp (31-35 count), peeled and deveined
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon butter
¾ cup sliced white onion
2 cloves garlic, minced

Information

Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 8
Yield: 8 servings

Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.

Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.

Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.

Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

Nutrition

166 cal.

Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 177mg
Sodium: 502mg
Total Carbohydrate: 10g
Dietary Fiber: 2g
Total Sugars: 4g
Protein: 20g
Vitamin C: 19mg
Calcium: 58mg
Iron: 4mg
Potassium: 466mg

How to Make The Original Camarones a la Diabla - A Step-by-Step Guide

Ingredients

Information

Nutrition

166 cal.

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