Camarones A La Diabla
Ingredients
- 8 dried guajillo chile peppers stems and seeds removed
- 3 dried chile de arbol peppers stems removed
- 2 or more cups boiling hot water
- 3 vine-ripened or Roma tomatoes diced
- ½ a white onion peeled and chopped
- 2 cloves of garlic skins removed
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1 ½ pounds large or jumbo shrimped peeled and deveined
- Salt and pepper to taste
- 2 Tbsp finely chopped flat-leaf parsley
- 2 cups cooked white or brown rice for serving
- 1 small avocado diced or sliced thinly
- 4 lime wedges
Instructions
- All ingredients ready? Let's begin!
- In a medium saucepot over high heat, bring 2 cups of water to a boil. Turn off the heat.
- Add the dried guajillo and de arbol chiles to the pot and place a lid on it. Allow the peppers to soften for 15 minutes.
- Using a slotted spoon, remove the peppers from the water and place them in the jar of a blender.
- Add the tomatoes, onion, garlic, salt, and pepper.
- Blend on the purée setting until smooth.
- In a large sauté pan or skillet over medium-high heat, warm the olive oil. When the oil is hot, add the shrimp and cook until almost opaque, approximately 1 minute per side.
- Pour the chile purée into the pan and stir to coat the shrimp evenly.
- Turn the heat to medium-low and simmer for 3 to 4 minutes just until the sauce is bubbling hot. Season with salt and pepper to taste.
- Sprinkle the parsley over the shrimp.
- Spoon the shrimp over a bed of cooked rice.
- Top with avocado cubes or slices and place lime wedges around the plate. Serve immediately.
Video
Nutrition
Calories: 735kcal | Carbohydrates: 88g | Protein: 44g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 818mg | Potassium: 1255mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2593IU | Vitamin C: 23mg | Calcium: 174mg | Iron: 4mg