Camarones a La Diabla

Total Time:
30 min
10 min
20 min

4 to 8 servings

  • 4 cups water
  • 5 whole ripe tomatoes
  • 2 medium red onions, divided
  • 6 cloves garlic
  • 14 ounces canned chipotle
  • 24 ounces ketchup
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 2 pounds shrimp, shelled and deveined
  • 1/2 teaspoon garlic salt
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.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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