This weekend, I decided to go South of the Border and make one of Audrey’s favorite Mexican dishes – Shrimp a la Diabla!
As you might guess, with Diabla in the name there is going to be some heat. I used a combination of Anaheim and Thai chiles for the heat. The recipe calls for guajilo and chile de arbols but my market didn’t have either so I experimented with what I could find. It turned out great!
The sauce is nice and thick which thoroughly coats the shrimp the spicy goodness. Once you make the sauce, you’ve almost completed the dish. The shrimp only take about a minute of cooking on each side and then pour in the sauce to coat the shrimp and warm up the sauce.
I paired the shrimp with Cilantro Lime Rice to add some brightness to the dish. It turned out fantastic! But don’t take my word for it, you should make your version and let me know how it turned out.
Shrimp a la Diabla
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Loading...Shrimp a la Diabla
Ingredients
- 8 dried guajillo chiles, rinsed, stems and seeds removed
- 3 dried chile de arbol chiles
- 3 roma tomatoes, chopped
- 2 cloves garlic
- ½ medium onion, rough chop
- 1 tsp kosher salt
- 4 tbsp olive oil
- 1.5 lbs medium or large shrimp, peeled and deveined
- Salt and pepper to taste
Instructions
In a medium bowl or saucepan, add dried guajillo and arbol chiles.
Add very hot or boiling water until chiles are fully submerged.
Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened.
Using a slotted spoon, transfer the softened chiles to a large blender.
Add the tomatoes, garlic, onion and salt. Puree until completely smooth.
Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
Heat a large saute pan or skillet over medium-high heat.
Add olive oil and shrimp.
Cook shrimp for 1 minute per side, or until shrimp is light pink.
Add the red chile sauce to the pan or skillet and mix together to coat the shrimp.
Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
Remove the pan or skillet from the heat and serve alone as an appetizer or with Mexican rice as a meal.
