Many years ago, I worked at a company that serviced a large Mexican population. All of the Spanish-speakers loved talking to me… Hola! I’m Mexican too! We would talk about the latest movies, Mexican politics, la familia, etc. One day, one of our amigos, Pedro, and I got to talking about food. Somewhere in the conversation, he mentioned he made the best Camarones a la Diabla. A few days later, Pedro brought me some. I didn’t eat it until later. The food smelled a little funny – slightly off, but I didn’t think much of it. Some of my co-workers wanted some too, and I shared some with them. It was SO spicy. I mean, I could not eat any more than 2 shrimp. We’re talking 10 plus“call-the-fire-department” heat level!
About an hour later, I felt my tummy start rumbling. You know the sound when your digestive system is working and about to go into overdrive?. Well, I will spare you the details, but in short, my coworkers and I took turns in the bathroom for the rest of the day. When Pedro came back and asked how the Camarones a la Diabla, or Mexican Deviled Shrimp, were, I didn’t have the heart to tell him the truth. “Muy delicioso,” I said. And when he offered to make us more, I quickly changed the subject back to Mexican politics and never again to food.
I had to get back on the shrimp saddle. I had to recreate good memories of Camarones a la Diabla, or Mexican Deviled Shrimp. After all, this dish is delicious! Most importantly, make sure you have good shrimp. Ask your seafood counter friends at the grocery store when the shrimp came in. If they are thawing out, ask them how long they have been out. Then when you get home, use them right away like THAT night.
Big, succulent shrimp. YUM! I could seriously eat a plate full of cooked shrimp with a good chipotle cocktail sauce all by myself. Camarones a la Diabla, or Mexican Deviled Shrimp, are made with a spicy red chili sauce. You have to use chile de arbol which you can normally find in the Mexican food aisle or online. This chili pod is hot, hence the “a la diabla.” So, my advice is taste the sauce before you add it to the shrimp. If it’s too hot, add an extra tomato. Hope you enjoy!
- 1 lb large shrimp
- 4 guajillo chilis
- 3 chile de arbol chilis
- 2 cups of water
- 3 tomatoes, halved
- ½ chipotle pepper
- ½ onion, diced (divided)
- 1 garlic clove, finely diced
- 2 tablespoons olive oil
- Salt and pepper
- Seed and devein the guajillo chilis and chile de arbol.
- In a stock pot, add the chilis.
- Add enough water to cover the chilis, about 2 cups.
- Boil for 4 minutes until the chilis are soft.
- Discard water.
- Blend the chilis.
- Be careful. This will be hot.
- To the blender, also add tomatoes, chipotle pepper, ¼ onion, garlic, and salt.
- Blend until smooth and set aside.
- Peel the shrimp.
- Add salt and pepper to the shrimp.
- In a large pan, heat olive oil.
- Add the remaining onion. Stirring constantly for 1 minute.
- Add the shrimp. Stir constantly and cook for 2 minutes.
- Do not overcook the shrimp, or they will be rubbery.
- Make sure the heat is on low and add the tomato chili sauce.
- Stir and cook for an additional 2-3 minutes.
- Taste for salt.
- Serve with white rice and lime wedge.