The Original Camarones a la Diabla recipe
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Ingredients
- 1 tablespoon vegetable oil ¾ cup sliced white onion 3 cloves garlic, minced 6 dried guajillo chiles - stems removed, seeded, and cut into large pieces 2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces 2 large tomatoes, cut into chunks 1 ½ cups water ½ cup orange juice 1 tablespoon chicken bouillon granules 2 pounds raw shrimp (31-35 count), peeled and deveined ½ teaspoon salt ½ teaspoon ground black pepper 1 teaspoon olive oil 1 tablespoon butter ¾ cup sliced white onion 2 cloves garlic, minced
Nutrition Info
- 166.3 caloriescarbohydrate: 9.5 gcholesterol: 176.7 mgfat: 5.3 gfiber: 2.2 gprotein: 20.2 gsaturatedFat: 1.6 gservingSize: -sodium: 502.2 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions The Original Camarones a la Diabla
Directions
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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.