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My Camarones a la Diabla turned into my go-to specialty after I nailed the right mix of dried chilies. When that bright crimson sauce wraps around juicy shrimp, it's pure kitchen magic. The smoky scent that fills my home always draws everyone to dinner without me having to call twice.
What Makes This Special
This dish really shines when those dried chilies melt into a smooth sauce that clings to each shrimp just right. I can't help but smile when guests take their first bite and that look of surprise crosses their face. It looks fancy but comes together so easily.
What You'll Need for Camarones a la Diabla
- Shrimp: 1 pound large shrimp, shells off and deveined, giving you that succulent bite.
- Guajillo Peppers: 4 dried ones with stems and seeds removed, adding smokiness without too much heat.
- Chile de Árbol Peppers: 2 dried, cleaned of stems and seeds, bringing the fiery punch.
- Roma Tomatoes: 2 medium ones, juicy and fresh, adding natural sweetness.
- Garlic: 2 cloves, for that essential flavor boost.
- Onion: 1/4 cup diced, creating depth in the sauce.
- Olive Oil: 2 tablespoons, for cooking shrimp and making the sauce silky.
- Salt: As needed, to perk up all the flavors.
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Cooking Steps
- Prep Those Peppers
- Soak your dried chilies in hot water till they're completely soft.
- Whip Up Your Sauce
- Toss everything in the blender and watch that gorgeous color come to life.
- Get Those Shrimp Ready
- Cook them in a hot pan until they turn that pretty pink color.
- Mix Everything Together
- Add your beautiful sauce to the shrimp and let it simmer till everything's nicely combined.
- Last Adjustments
- Taste and add more salt if needed before you dish it up.
Tweak It Your Way
You can totally control how spicy it gets. If you're not sure, start with just one chile de árbol - you can always spice things up more next time. Tossing in another tomato can cool things down if it's too fiery for you.
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Great Sidekicks
Fresh tortillas or a pile of rice work wonders for soaking up that tasty sauce. Sliced avocado on the side helps cool your mouth between bites. I always serve this with an icy Mexican beer or some sweet agua fresca to wash it all down.
Storing Leftovers
These tasty shrimp stay good in the fridge for a day or two. When you warm them up, add a tiny bit of water to keep the sauce nice and smooth. Don't heat them too long or they'll get rubbery instead of tender.
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Frequently Asked Questions
- → Will this be super spicy?
Yes, árbol chiles bring heat. Dial down the spice by tossing in more tomatoes or cutting back on the chiles.
- → Why do you soak the peppers?
It makes dried peppers soft and easier to blend smooth. Don't skip it for the best sauce texture!
- → Can the sauce be made early?
Totally. Store it in the fridge for a week. Cook your shrimp fresh when it's time to eat.
- → What's the best shrimp size for this?
Go for larger ones, like 16-20 per pound. They stay tender and mix well with the rich sauce.
- → What are good sides for this?
Pair it with Mexican rice, tortillas, or crunchy bread. It's also fine as a starter on its own.
Conclusion
Large shrimp coated in a boldly flavored spicy chile sauce. A fast option that's great for starters or mains.