Recipe courtesy of Baudelia Ochoa
Camarones a La Diabla
- Level: Easy
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 337
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 43
- Dietary Fiber
- 3
- Sugar
- 31
- Protein
- 34
- Cholesterol
- 243
- Sodium
- 1998
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.