Recipe courtesy of Chuy's Taco Shop
Shrimp a La Diabla (Camarones a la Diabla)
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 471
- Total Fat
- 28
- Saturated Fat
- 6
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 41
- Cholesterol
- 325
- Sodium
- 767
- Total: 30 min
- Active: 30 min
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
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.
Cook’s Note
Diabla sauce can be extremely spicy; to lessen the spice, add ketchup to taste while the sauce is boiling.