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camarones a la diabla (devil shrimp)

(1 rating)
retiredemeraldgal63 avatar
Recipe by
Susan Hovey
@retiredemeraldgal63
Crooked Hook, FL

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.

►
(1 rating)
yield 6 to 8
prep time 15 Min
cook time 30 Min
method Saute

Ingredients For camarones a la diabla (devil shrimp)

  • 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)

How To Make camarones a la diabla (devil shrimp)

  • 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
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