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Camarones a la diabla is a very special summer meal to me. It reminds me of the times my mom prepared this coveted dish whenever we had friends or family over for a casual patio lunch.
The dish is usually very, very spicy. So spicy, our guests would assume and comment underbreath that my mother was angry when she prepared the sauce. They would nervously chuckle and raise a sweaty eyebrow as they took that first fiery bite. Preparing themselves to enjoy that smokey heat this traditional Mexican dish is known for.
The heat comes from a combination of three chiles. Dried guajillo, dried chile de arbol and a very potent chipotle with its adobo sauce. I was terrified when I prepared the sauce because I wanted the outcome to be hot but not too hot it could not be enjoyed. I detest when that happens since I’m not a person who enjoys blazing hot dishes. I wanted to keep the smoky flavor so I scaled back the amount of dried chile de arbol and added more adobo from La Morena Chile Chipotle in adobo. The result was perfect and so enjoyable, my husband asked for seconds and thirds. We paired it with a Mexican dark beer and rice to tame the heat.
A little bit of chipotle chile goes a long way. La Morena has the perfect 7-ounce size cans that hold enough chipotles for two to three dishes. You can find them at your local Walmart usually in the Hispanic foods section. I like to save any remaining chiles in a jar for emergency, last-minute salsas or to blend with sour cream or table cream for a tasty taco or tostada topping. You can add so much authentic flavor to Hispanic traditional dishes with these little gems. Looking for more unique and creative ways to incorporate chipotle chiles to your menu? Visit La Morena for great recipe ideas.
- 1.5 pounds large raw shrimp, tail on
- 10 dried chiles guajillos, seeded and tops removed
- 1 dried chile de arbol, seeded and top removed
- 1 garlic clove
- 1 cup chopped onion, divided
- 4 tablespoons olive oil, divided
- 3 Roma tomatoes, chopped
- 1 La Morena brand chipotle chile with 2 tablespoons adobo sauce
- Salt and pepper to taste
- Peel shrimp removing legs but leaving tails on.
- In a medium saucepan, place dried guajillo chiles and chile de arbol with enough water to cover. Heat over medium heat for 5 minutes until chile skins soften. Remove saucepan from heat and let softened chiles rest for 5 minutes more in water. Drain.
- Transfer softened chiles to a blender container. Add garlic clove, 1/2 cup onion and chipotle chile with adobo. Blend until smooth. Run sauce through a fine mesh sieve scraping with a spoon. Set aside.
- Heat 1 tablespoon olive oil In a saute pan over medium heat. Add remaining onion and saute for 2 minutes or until tender. Stir in tomatoes, cook for 3 minutes then add sauce and cook for 2 minutes more.
- Season shrimp with salt and pepper. Heat remaining olive oil in a large saute pan over medium-low heat. Add shrimp and cook 1-2 minutes on each side or until shrimp turns pink.
- Return saute pan with sauce back to medium low heat, season with salt and pepper, stir and add shrimp. Carefully stir, coating shrimp with sauce. cook for 3 minutes.
- Serve with rice and garnish with parsley sprig.