Shrimp a la Diabla
Turn up the heat. Our Shrimp a la Diabla brings bold spice and rich flavor, featuring tender shrimp simmered in a smoky, spicy red chile sauce. Not for the faint of heart—this one’s for the spice lovers.
INGREDIENTS
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil or butter
• 3 dried guajillo chiles, stemmed and seeded
• 2–3 dried chile de arbol (adjust to taste for heat)
• 2 medium tomatoes, chopped
• 2 garlic cloves
• 1/4 onion
• 1/2 cup water
• Salt and pepper to taste
• Optional: 1 tablespoon ketchup (for a slightly sweeter flavor)
• Lime wedges and chopped cilantro for garnish
INSTRUCTIONS
1. Prepare the sauce:
In a saucepan, boil the dried guajillo and chile de arbol peppers with the tomatoes for about 5–7 minutes until soft.
2. Blend the sauce:
Add the softened chiles, tomatoes, garlic, onion, water, salt, and pepper to a blender. Blend until smooth. Strain the sauce if desired for a smoother texture.
3. Cook the shrimp:
In a skillet, heat olive oil or butter over medium-high heat. Add shrimp and cook for 2–3 minutes per side until they start to turn pink.
4. Add the sauce:
Pour the diabla sauce into the skillet with the shrimp. Let it simmer together for about 5 minutes until the shrimp are fully cooked and the sauce thickens slightly.
5. Serve:
Garnish with chopped cilantro and lime wedges. (Optional) Serve with white rice, Mexican rice, or warm tortillas.
