Mejillones A La Diabla Recipes

CAMARONES A LA DIABLA (MEXICAN DEVIL'S SHRIMP)

Steps:

• Heat butter and oil in a skillet over medium heat. Add shrimp and garlic; cook until shrimp are pink, about 3 minutes. Add hot sauce, ketchup, Worcestershire sauce, oregano, salt, and pepper. Cook until flavors are well blended, 5 to 10 minutes.
• Pour in beer a little at a time, stirring until dish has desired consistency, about 4 minutes. Cook for 5 minutes more.

THE ORIGINAL CAMARONES A LA DIABLA

Steps:

• Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
• Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
• Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
• Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

MEJILLONES A LA DIABLA

Steps:

• Cocine el ajo y el chile en aceite sobre fuego mderado aprox. 2 min. Agregue el tomate, la pastade tomate, las hiervas, alcaparras, aceitunas y el vino y reduzca moviendo ocasionalmente y rompiendo los tomates hasta que espese, alrededor de 15 minutos. Cocine la pasta al dente en agua con sal. Mientras la pasta se cocina, aumente el fuego de la salsa, agregue los mejillones, tape y cocine hasta que los mejillones abran, revise con frecuencia después de 3 minutos, transfiriéndolos a un recipiente aparte. Descarte los mejillones que no abran después de 6 minutos. sirva junto con la pasta y la salsa.

CAMARONES A LA DIABLA

Steps:

• For the sauce:
• Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
• For the shrimp:
• Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.