Ingredients
- 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
Directions
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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By alberto91343
on May 16, 2013
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I found this company hotdesertsauce that has a sauce with unbelievable flavor for shrimp and ready, it is a mixture of chillies, spices, in total 12 spices giving as a result PA’LADIABLA sauce (for shrimp a la diabla.
Cooking seafood with salsa PA'LADIABLA is so easy, rich and simple as say 1,2,3.
1. Put 1lb. of shrimp in a frying pan (previously washed with or without skin, depend how you like.
2. Add 4 tablespoons of PA'LADIABLA sauce, mix and wait until the shrimp is cooked.
3. Serve in a dish with white rice or salad and you are ready to eat.
By emi1024
on May 16, 2013
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Too much sauce wayyyy too much onions and not enough shrimp next time ill use less onion make less sauce and add maybe an extra pound of shrimp it was like eating a spicy onion soup with just a few pieces of shrimp
By andy_stark08_12...
Phoenix, 41
on October 06, 2012
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I gave this recipe 5 stars for being an excellent starting point for a camarones a la diabla sauce, but made a number of adjustments along the way. I used chicken stock instead of water, added some achiote paste (about 2 tablespoons, a handful of cilantro, and some black pepper to the blender. I also peeled and cored the tomatoes after they boiled. Even with half the recipe, there was more than enough sauce to make the number of servings the original recipe indicates. I started with less ketchup and chipotle than called for, but added a bit more ketchup at the end. Plus I put in some habanero sauce because I like things really hot! In other words, I think you have to play with this sauce to get the balance you like. But it's absolutely worth it. For the shrimp, I just cooked it with the sauce, no additional onion, and served with black beans. Really good.
Read all 13 reviews