Dinner · 30 min · mexican

Camarones a la Diabla

Large shrimp does the heavy lifting here, with arbol chiles rounding it out. A Mexican dinner that takes 30 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Large shrimp
• 10 Arbol chiles
• 3 Guajillo chiles
• 2 Tomatoes
• 4 cloves Garlic
• 4 tbsp Butter
• 2 tbsp Olive oil
• 1 Lime

Steps

1. Toast the arbol and guajillo chiles 30 seconds per side — arbol brings the devilish heat, guajillo the depth. Soak 15 minutes.
2. Blend the chiles with the tomatoes, garlic, and a cup of soaking liquid into a smooth, fiery red sauce.
3. Sear the shrimp in olive oil 1 minute per side, just until pink, and set aside. Overcooked shrimp turn rubbery fast.
4. Pour the diabla sauce into the pan and simmer 8 minutes until it thickens and darkens.
5. Return the shrimp and swirl in the butter off the heat for a glossy finish.
6. Serve immediately with lime wedges, rice, and tortillas to tame the fire.

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