Camarones a la Diabla
Camarones a la diabla is a very spicy shrimp dish from Mexico.
- 2 lb shrimp (, peeled,and deveined, with head removed)
- 7 guajillo peppers
- 4 arbol peppers
- 2 large tomatoes (, peeled, seeded and cut into chunks)
- 1 chipotle pepper in adobo (, hulled)
- 1 large onion (, peeled and cut into quarters)
- 4 cloves garlic (, peeled)
- 3 tablespoons olive oil
- Black pepper
- 1 teaspoon fine salt
- 4 tablespoons chopped cilantro leaves
- Cast iron pan
- Blender
- Fine mesh strainer
- Remove the seeds and ribs from the guajillo peppers and place them in a saucepan.
- Also add the arbol peppers to the pot and cover the whole with water.
- Bring the content of the saucepan to a boil over high heat and cook the peppers in boiling water for about 5 minutes, over medium heat, or until softened.
- Drain the cooked peppers and place them in the bowl of a blender.
- Also add the tomatoes, chipotle pepper (in adobo sauce), half the onion and 2 cloves of garlic to the blender.
- Mix well then filter everything in a fine mesh colander and set aside.
- Sprinkle the shrimp with salt and pepper and set aside.
- Finely mince the remaining onion.
- Crush the remaining 2 garlic cloves.
- Heat olive oil in a cast iron skillet over medium heat.
- Add the remaining minced onion and sauté for 1 minute, stirring frequently, or until translucent.
- Add the crushed garlic and stir it for a few seconds.
- Add the shrimp to the pan and, stirring frequently, sauté for 3 minutes, or until lightly cooked through.
- Add the strained and reserved sauce.
- Combine all the ingredients in the pan and sauté the camarones a la diabla for about 2 to 3 minutes, or until just cooked through and the sauce has thickened.
- Sprinkle with fresh cilantro before tasting.
- Serve with avocado and white rice.
The preparation of the dish is extremely fast, just enough time to cook the rice and the result is deliciously flavored. The aromatic combination of the different peppers gives this dish a truly unique taste.
What is the origin of camarones a la diabla?
Devil’s sauce is a spicy sauce that originated in Spanish cuisine. Traditionally, it was made with a “Spanish” sauce, that is to say a meat juice spiced up with onions, pepper and vinegar.
Today, under the name of devil’s sauce, there is a number of spicy sauces far from the original recipe. With this principle of sauce, shrimps, but also skewers, eggs, chicken can be accompanied.
The combination of shrimp and hot sauce is still a popular treat in many parts of the world.
Guajillo and arbol peppers are two endemic varieties that are very popular in Mexico. They are usually consumed dried and rehydrated in water or oil. The guajillo is quite mild, the arbol pepper is however much more pungent.
The arbol is similar to the cayenne pepper that appears in many versions of the devil’s sauce. These peppers have an important aromatic variety that can be further enhanced when fried in oil. Some are smoky, others are more floral or spicy. Arbol, for example, is similar in some respects to the taste of vanilla.
The number of chilies used can be adjusted, but this dish is known to be truly explosive. The virtues of peppers have been known for thousands of years in Central America.
People who consume it regularly have a much lower risk of developing cardiovascular disease. In addition, chilies are anti-inflammatory, antioxidant and anti-cancerous. They also regulate the glycemic index.
The risk of death from cardiovascular disease is reduced by 26%, 23% for various types of cancer and generally 25% for all common causes of death. It is necessary to consume chili almost daily. Many good reasons to face the chili fire to stay healthy.
How to prepare camarones a la diabla
All varieties of shrimp can be used to prepare the recipe for camarones a la diabla. They must be headed, shelled and deveined.
The central gut, usually black or red, gives the shellfish a bitter taste. The heads can be used separately to prepare a bisque or a fumet for example.
The heads and shells of the shrimp can also be kept during cooking, the tasting will be less pleasant but the taste more pronounced.
The guajillo peppers must be seeded. They are then placed in a pan with the arbol peppers. The whole is covered with water and boiled for a few minutes to soften them.
The peppers are then drained and mixed with tomatoes, adobado pepper, onion and garlic. This preparation can be softened with a little cooking water from the peppers. This process is typical of Mexican cuisine and allows obtaining very fragrant sauces that are used to season different dishes.
Onion and garlic are then cooked in a small frying pan and the shrimp are added. Once the shrimp are lightly cooked, the filtered chili sauce is added and left to simmer for a few minutes to finish cooking the shrimp.
The dish is then sprinkled with fresh coriander leaves. Camarones a la diabla are usually served with white rice and slices of avocado, but this dish can also be eaten simply with bread. You can also add a dash of lemon juice to bring more freshness to the dish.
