Shrimp a la Diabla as Served at Chuy's Taco Shop in San Diego, California, as seen on Diners, Drive-Ins and Dives, Season 30.

Shrimp a La Diabla (Camarones a la Diabla)

Recipe courtesy of Chuy's Taco Shop

Show: Diners, Drive-Ins and Dives

Episode: British, Hawaiian and Mexican

Shrimp a La Diabla (Camarones a la Diabla)

Name: Shrimp a La Diabla (Camarones a la Diabla)
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 1/2 cup vegetable oil; 4 cups dry Yunnan chiles; 2 tablespoons granulated garlic; 2 tablespoons salt; 1 tablespoon ground black pepper; 4 tablespoons melted butter; 2 1/2 pounds shrimp, shelled and deveined; Serving suggestions: rice and beans, corn or flour tortillas

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 6 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 6 servings

Ingredients

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1/2 cup vegetable oil

4 cups dry Yunnan chiles

2 tablespoons granulated garlic

2 tablespoons salt

1 tablespoon ground black pepper

4 tablespoons melted butter

2 1/2 pounds shrimp, shelled and deveined

Serving suggestions: rice and beans, corn or flour tortillas

Directions

Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.