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
Ingredients:
- 3 roma tomatoes
- 2 arbol chilies
- 1 pound medium shrimp
- 1/4 cup butter
- 1 can tomato sauce (8 oz.)
Directions:
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!!!
You might also like these delicious Mexican shrimp dishes:
- Coctel de Camaron (Mexican Shrimp Cocktail)
- Camarones a la Mexicana (Mexican Style Shrimp)
- Camarones al Mojo de Ajo (Garlic Shrimp)
- Easy Ceviche de Camaron (Shrimp Ceviche)
Leslie, this looks delicious. We went to Progreso yesterday and ate this dish at the beach. Thanks to you, now I can make it at home.
ReplyDeleteThis looks so good. I think that I am going to make it soon. My husband is a very talanted cook and makes this very well but I always love suprizing him with Mexican dishe that I make. he always gets supprised. I can do the USA country food and the Cali health stuff really well but I am perfecting my Mexican
ReplyDeletehi leslie love your recipes. i will try this very soon and i'm wondering if you know a recipe similar to this but its with lots of garlic. its very yummy. i think its called camarones al mojo? i think.keep the recipes coming. i'm enjoying each and everyone:)
ReplyDeleteAnonymous,
ReplyDeleteI think the recipe you mean is Camarones al mojo de ajo! And yes, I do know how to make it! I'll try to post the recipe either this Friday or next Friday.
I made this one tonight!! My second recipie by Chef Leslie and it was super! I don't know where Chiles De Arbol have been all my life but is sure is NICE to be cooking with something other than Jalepenos! WON_DER_FUL!! Thanx again for another good one!
ReplyDeleteGrina-n-Mexico,
ReplyDeleteGlad you liked the camarones and I hope you will enjoy cooking with the Chile de Arbol as much as I do! I have a fan page on Facebook that lets you know what recipes are going to be featured and when!
mi favorito plato!!!! estoy aprendiendo mucho aqui amiga. yay! i'm so happy i found yoU!
ReplyDeleteacabo de hacer la receta y wow.. ke rico mi esposo le gusto mucho... le eche mas chiles para hacerlo mas picante!! yummiiiiiiiiii thx leslie
ReplyDeletethank you for your recipes - good help for to me learn to Cook - honestly Raul Rocha
ReplyDeleteTHANK YOU!!! Oh-my-GOSH!!! This is BETTER than my local Mexican eatery that I fell in love with this dish! Thank you so MUCH - but now I don't have a reason to "go out" :)Love your site and LOVE your recipes (my daughter thinks your flan is the best!)
ReplyDeleteJulie
Gracias, Julie! I'm so glad you and your daughter are enjoying the recipes. :)
DeleteExcellent!
ReplyDeleteThank you! I'm glad you liked them! :)
DeleteCamarones a la Diabla? wow!
ReplyDeleteIf this is second, how good must your favorite be? BTW - what is your favorite shrimp dish?
ReplyDeletePodria usar un bote d chipotle
ReplyDeleteGreat recipe!! with mine I like to add 1 onion, 2 garlic cloves, and a habanero per pound of shrimp. I then let the sauce simmer to get all of the flavors infused. It comes out very spicy but the flavor is amazing.
ReplyDeleteOnly after its been in a low boil for 10-15 minutes I add the shrimp.