Recipe courtesy of Baudelia Ochoa

Camarones a La Diabla

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 8 servings
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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


  1. For the sauce:
  2. 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.
  3. For the shrimp:
  4. 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.
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