One of my favorite things about this recipe is that you don't have to peel the shrimp. There's something very gratifying about sucking the sauce from the shrimp and then removing the peel. I feel that it makes for a more enjoyable meal, but you can peel the shrimp before cooking it, if you want to! (My suegra prepares her camarones with the shrimp heads attached.)
Camarones a la Diabla
- 3 roma tomatoes
- 2 arbol chilies
- 1 pound medium shrimp
- 1/4 cup butter
- 1 can tomato sauce (8 oz.)
Place tomatoes and chilies in a small saucepan; cover with water. Bring tomatoes and arbol chilies to a boil over medium-high heat; let cool slightly.
Puree tomatoes and chilies only in blender until smooth, then season with a pinch or 2 of salt; set aside. (Do not add any water.)
In medium or large skillet, melt butter over medium-high heat. Saute shrimp in butter until the shrimp turns pink. Pour puree over shrimp. Stir in tomato sauce.
Reduce heat to low. Cover skillet and let shrimp simmer in sauce for about 5 minutes. Serve with Sopa de Arroz Blanco and accompany with crusty garlic bread or tostadas. Enjoy!!!