Camarones a La Diabla
"A great HOT shrimp dish. Posted for Zaar World Tour 05"
photo by Stephanie Y.
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 6 lbs shrimp, cleaned and deveined
- 1⁄2 onion, thinly sliced lengthwise
- 4 garlic cloves, minced
- 3 tablespoons oil
- 3 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chicken consomme or 2 tablespoons chicken broth
- 2 ancho chilies or 2 poblano peppers
- 1 anaheim chili, seeds and veins removed
- 2 serrano peppers or 2 habaneros
- 3 tomatoes
- 1 garlic clove
- 1⁄4 cup white wine
- salt and pepper
- 1⁄2 cup catsup (optional)
-
Garnish
- 1 anaheim chili, sliced thinly
- 2 tablespoons oil
directions
- 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.
- 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, salt and pepper to taste.
- Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.
- Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.
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Reviews
-
This dish had amazing flavor! We like hot and spicy foods, so I actually used 2 1/2 serranos (next time, I'd use 3),then I followed the recipe for the other peppers (I used poblano vs. ancho). Then, I added cayenne pepper and crushed red pepper, and it still wasn't "hot", but it had a great, rich taste and a nice kick. I used one whole sweet onion, and I did add the full amount of catsup. I served it with yellow, spanish rice, refried beans and fresh tortillas. I just can't say enough about the wonderful flavor of this sauce and the shrimp! This is definitely our new fave shrimp dish! -
Just made this for Christmas Eve Dinner. What a treat! this is excellent. I changed the peppers and only used one serrano pepper (I do not like it that spicy) but is was great! -
This was delicious! I also added some roasted poblano chiles to the mixture, but omitted the serrano chiles because I cannot handle too much chile. Definitely will make this again! -
This was outstanding! It tastes just like the camarones from my neighborhood taqueria and they always refuse to give me the recipe! Now I can make it at home and save lots of money. I doubled the amount of garlic and next time I will add more serranos ( I like it hot!) Thank you Amis... this is going into my favorites recipe book. -
What a great dish! A nice fusion of spicy Chinese and Mexican. I added some roasted poblano cut into strips to the mixture because I was feeling sassy. I love poblanos and I loved this dish served over steamed white rice to temper the heat. Very good.
RECIPE SUBMITTED BY
My name is Ami and I share my home with my husband, Carey, our two small sons, James and Charles and our daughters Meradydd (it's pronounced Meradith)and Kathrynn. Until recently, I was a Specialist in the National Guard. I'm pretty eclectic in my studies and I've learned a lot becuase of that since I don't limit myself. Right now I'm taking classes for animal care. I've also been studying a lot about herbalism and really enjoy learning about that. My mother and I also run a home based business for natural soap, balms, etc. We use only the most the natural ingredients available. I'm also a Mary Kay consultant. Busy, huh? :D I love to read and learn new things. My husband says our books will be the death of us. LOL. I love to cook and experiment. I also like to take walks, rain or not.
