Camarones a La Diabla (Devil Shrimp)

Susan Hovey

By
@retiredemeraldgal63

This was taught to me by an 80 year old, sweet Mexican lady (who spoke no English) while my husband and I were living in Guerrero, Mexico.


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Comments:

Serves:

6 to 8

Prep:

15 Min

Cook:

30 Min

Method:

Saute

Ingredients

1 ½ kg
shrimp, cleaned and deveined
½
onion, thinly sliced lengthwise
4 clove
garlic, minced
3 Tbsp
oil ( i prefer olive oil or smart balance)
3 Tbsp
butter, unsalted
1 Tbsp
worcestershire sauce
2 Tbsp
consommé’
2
ancho peppers, seeds and veins removed
1
chilacate pepper, seeds and veins removed
3
tomatoes
1 clove
garlic
1/4 c
white wine
salt and pepper to taste
½ c
ketchup (optional)

Directions Step-By-Step

1
1. Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside.

2. In a large skillet, heat the butter and oil and sauté’ the minced garlic and onion until the onion is translucent. Add the shrimp and cook until they turn bright pink, then add the consommé’ and Worcestershire sauce, salt and pepper to taste.

3. Add the sauce (and the ketchup now if you choose), cover and simmer for a few minutes, then add the white wine and simmer a few minutes more.

Yield: 6 to 8 servings

Serve with hot rice, beans and tortillas

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Mexican
Other Tag: Heirloom
Hashtag: #spicy