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These Camarones a la Diabla became my signature dish after discovering the perfect balance between the dried chiles. That moment when the bright red sauce meets the tender shrimp creates something truly magical. My kitchen fills with the most incredible smoky aroma that always brings everyone to the table.
Why You'll Love It
The beauty of this dish lies in how those dried chiles transform into a velvety sauce that hugs each shrimp perfectly. I love watching people's eyes light up when they taste that perfect balance of smoke and heat. It's impressive yet so simple to make.
Ingredients for Camarones a la Diabla
- Shrimp: 1 pound of large shrimp, peeled and deveined, for a juicy and tender texture.
- Guajillo Peppers: 4 dried, stemmed and seeded, for a smoky flavor with mild heat.
- Chile de Árbol Peppers: 2 dried, stemmed and seeded, for a spicy kick.
- Roma Tomatoes: 2 medium, ripe and fresh, for natural sweetness and acidity.
- Garlic: 2 cloves, for savory depth.
- Onion: 1/4 cup chopped, to enhance the sauce's flavor.
- Olive Oil: 2 tablespoons, for sautéing the shrimp and blending the sauce.
- Salt: To taste, for seasoning the sauce to perfection.
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Let's Cook Together
- Start with the Chiles
- Let those dried peppers soak in hot water until they're soft and pliable.
- Create the Sauce
- Blend everything until smooth watching that vibrant color develop.
- Cook Your Shrimp
- Get them perfectly pink and tender in the hot pan.
- Bring It All Together
- Pour that beautiful sauce over the shrimp and let it bubble away until everything's perfectly combined.
- Final Touch
- Adjust the seasoning until it's just right before serving.
Make It Your Own
The heat level is entirely up to you. Start with fewer chile de árbol if you're unsure - you can always add more heat but you can't take it away. A extra tomato helps mellow things out if needed.
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Perfect Partners
Nothing beats warm tortillas or fluffy rice to soak up all that amazing sauce. A side of creamy avocado helps balance the heat perfectly. I love serving this with an ice-cold Mexican beer or refreshing agua fresca.
Keep It Fresh
These shrimp keep well for a couple days in the fridge. Just reheat them gently with a splash of water to keep that sauce silky smooth. Try not to overcook them when reheating to maintain their perfect texture.
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Frequently Asked Questions
- → How spicy is this dish?
It's quite spicy due to the árbol chiles. Adjust spiciness by using fewer árbol chiles or adding more tomatoes to the sauce.
- → Why soak the dried chiles?
Soaking softens the dried chiles so they can be blended into a smooth sauce. Don't skip this step for best texture.
- → Can I make the sauce ahead?
Yes, the chile sauce can be made ahead and stored in the refrigerator for up to a week. Cook shrimp fresh when ready to serve.
- → What size shrimp should I use?
Large shrimp (16-20 count per pound) work best. They stay juicy while cooking and hold up well in the sauce.
- → What can I serve this with?
Serve as an appetizer alone or as a main dish with Mexican rice. Also great with warm tortillas or crusty bread.
Conclusion
These Mexican devil shrimp combine large shrimp with a homemade spicy chile sauce. Quick to make and perfect as an appetizer or main dish.