CAMARONES A LA DIABLA RECIPE (DIABLO SHRIMP)
This spicy camarones a la diabla recipe, aka "diablo shrimp", is fiery shrimp simmered in a homemade chili sauce. Quick and easy to make!
Provided by Mike Hultquist
Categories Appetizer Main Course
Number Of Ingredients 11
Steps:
- Rinse the dried peppers (ancho, guajillo and chiles de arbol), then remove the stems and seeds. Set them into a large bowl and cover them with very hot water. Steep for 20 minutes to soften.
- Drain then transfer the softened peppers to a food processor. Add the tomatoes, onion, serrano pepper, garlic, apple cider vinegar and 1/2 teaspoon salt. Process until smooth. Taste and adjust for salt. Strain, if desired, for a smoother sauce. Thin with a bit of water, if desired.
- Heat the vegetable oil in a pan to medium-high heat. Season the shrimp with salt and pepper, then sear the shrimp for 30 seconds per side. Remove the shrimp and set it aside.
- Add the diablo sauce and reduce the heat to medium. Simmer for 10 minutes to let the flavors develop.
- Return the shrimp to the pan and toss. Simmer for 1-2 minutes to warm the shrimp and cook it through. Serve.
Nutrition Facts : Calories 191 kcal, Carbohydrate 10 g, Protein 25 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 286 mg, Sodium 892 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SAUCE ESSENTIALS: SPICY MEXICAN WHITE SAUCE
This is an excellent tasting, versatile white sauce. I use it on tacos, I pour it over a nice freshly cooked chimichanga; I even employ it as a dip with a big bowl of tortilla chips. It's very easy to make, and you can have it ready in 15 quick minutes. It's so yummy, I could eat it with a spoon. So, you ready... Let's get...
Provided by Andy Anderson !
Categories Other Sauces
Time 15m
Number Of Ingredients 9
Steps:
- 1. Chef's Note: I did several versions of this recipe before I got the spices correct. The chilies, cayenne, and hot sauce, give it just enough heat so that you know it's there. But, not so much heat that it overpowers the dish you are using it with. It's possible that you may want it even hotter, and if that's the case... GO FOR IT.
- 2. PREP/PREPARE
- 3. Gather your ingredients.
- 4. Add the butter to a saucepan over medium heat.
- 5. When the foaming subsides, add the flour, and whisk, until the butter is fully absorbed into the flour, about 2 - 3 minutes.
- 6. Add about a quarter of the chicken stock, and then whisk until incorporated into the roux.
- 7. Continue adding the stock, about a quarter at a time, until it is completely incorporated, and the mixture is smooth.
- 8. Add the remaining ingredients, and stir to combine.
- 9. Chef's Note: I usually, cut up my own chilies, and then sauté them until nice and soft. If, however, you don't wish to do that, you can always purchase a small 4 ounce can of diced green chilies. Just make sure to thoroughly drain them before adding to the sauce. My favorite canned green chilies are: Hatch brand.
- 10. Allow the sauce to lightly simmer, for 3 - 5 minutes.
- 11. Chef's Note: Do a final taste for proper seasoning.
- 12. Reduce the heat to low (just enough to keep it warm), and then reserve until needed.
- 13. PLATE/PRESENT
- 14. Use any way that you would employ a good Mexican white sauce. This stuff is so good, I could eat is with a spoon. Enjoy.
- 15. Keep the faith, and keep cooking.
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- Place the Arbol Peppers and lightly toast them with quick movements to avoid burning them. Tilt the skillet to separate the peppers from the oil. If you decide to double the amount of peppers toast the peppers in batches.
- Place the peppers over paper towels or a strainer until they are completely cool. Place in your blender or food processor with the garlic and some salt to taste.
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