Camarones a La Diabla
- 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
DirectionsFor 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.
Recipe courtesy of Baudelia Ochoa, mother of the owners at Los Taquitos, in Phoenix, AZ.
Recipe courtesy of Daisy Martinez