Hot Stuff: Camarones a la Diabla

April 14, 2010

This recipe isn’t for the faint of heart; I’m not gonna lie. I mean hey, this dish is named after the Devil himself! But if you like your Mexican food hoppin’ with spice, this recipe is for you! Large shrimp are sexied up with a zingy chipotle sauce; placed in warm flour tortillas with cool avocado, cilantro and crisp cabbage to seal the deal, this recipe is a winner. Best of all, this fiesta can be on your table in about 30 minutes!

Awesome Stepkid R. straight-up loved this meal, and so did hubs and I, once we got our hands on a couple of cold cervezas to wash it down. It’s a great way to heat up your cool, early Spring nights.

Camarones a la Diabla
~recipe courtesy of Martin Limas

20 large shrimp, peeled and deveined
2 tablespoons butter
4 cloves garlic, minced
2 onions, chopped
12 chipotle chiles in adobo sauce
2 tablespoons granulated chicken bouillon
1 cup ketchup
1 tablespoon Worcestershire sauce

For Serving:
Warm flour tortillas
Diced avocado
Shredded Cabbage
Lime Wedges
Optional: crumbled queso fresco or feta cheese

Heat butter in a large skillet over medium heat. Add garlic and saute until lightly golden, 2-3 minutes. Add the shrimp and cook 4-5 minutes or until they’re pink. Remove the shrimp from the pan and set aside. In a blender or food processor, puree chipotles, onion, bouillon granules, ketchup and Worcestershire sauce. Pour into the pan and return it to the heat. Bring the sauce to a boil; lower the heat and then add the shrimp, stirring to coat and heat through. Serve with tortillas and accompaniments and rice.

{ 5 comments… read them below or add one }

Wendi April 19, 2010 at 8:12 am

Kitch, can you double check the 12 chipoltes detail? Being the wimp I am, I only used one small one from the can and the thought of having that x 12 is a recipe for ruin. Sadly, after tasting the sauce, I decided we would be having a lime vinegarette on our shrimp instead. Sorry hon.


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