Recipe courtesy of La Texanita Restaurant
Camarones A La Diabla
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 748
- Total Fat
- 62
- Saturated Fat
- 31
- Carbohydrates
- 51
- Dietary Fiber
- 6
- Sugar
- 34
- Protein
- 8
- Cholesterol
- 126
- Sodium
- 1217
- Total: 1 day 1 hr (includes marinating time)
- Active: 35 min
Ingredients
Shrimp Marinade:
Thirty-two 16/20 shrimp, deveined
1 teaspoon chopped garlic
2 ounces extra-virgin olive oil
8 drops Worcestershire sauce
Diabla Sauce:
15 Mexican chiles de arbol
10 large Roma tomatoes
8 ounces freshly squeezed orange juice
1 teaspoon salt, or more if needed
3 chipotle chiles, from a 12-ounce can chipotles in adobo
1 clove garlic
1/4 medium yellow onion, sliced
Camarones:
1 cup (2 sticks) unsalted butter
1/2 yellow onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1 cup ketchup
Directions
- For the shrimp marinade: Combine shrimp with garlic, olive oil and Worcestershire sauce in a bowl. Marinate 24 hours in fridge.
- For the diabla sauce: Heat a griddle over high heat. Toast the chiles and tomatoes, 15 minutes on each side. Set aside.
- In a blender, add fresh orange juice, whole toasted chiles and tomatoes, salt, chipotles, garlic and onions. Blend until everything is blended well (no chunks). Set sauce to the side.
- For the camarones: In a pan on high heat add butter and marinated shrimp. Cook until the shrimp turns pink, then add onions and peppers. Saute for about 2 minutes. Add ketchup and about 12 ounces diabla sauce. Boil for about 2 minutes. Ready to serve.