camarones a la diabla (devil shrimp)
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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prep time
15 Min
cook time
30 Min
method
Saute
yield
6 to 8
Ingredients
- 1 ½ kilograms shrimp, cleaned and deveined
- ½ - onion, thinly sliced lengthwise
- 4 cloves garlic, minced
- 3 tablespoons oil ( i prefer olive oil or smart balance)
- 3 tablespoons butter, unsalted
- 1 tablespoon worcestershire sauce
- 2 tablespoons consommé’
- 2 - ancho peppers, seeds and veins removed
- 1 - chilacate pepper, seeds and veins removed
- 3 - tomatoes
- 1 clove garlic
- 1/4 cup white wine
- - salt and pepper to taste
- ½ cup ketchup (optional)
How To Make camarones a la diabla (devil shrimp)
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Step 11. 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 - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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