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Shrimp a la Diabla Recipe

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Shrimp a la Diabla features tender shrimp simmered in a fiery, smoky red chile sauce made with tomatoes, guajillo chiles, chile de árbol, garlic, and onion. Serve it with rice, warm tortillas, and fresh lime for a bold Mexican seafood dinner.

Ingredients

  • Large shrimp, peeled and deveined
  • Olive oil
  • Unsalted butter
  • Salt
  • Freshly ground black pepper
  • Fresh lime juice
  • Roma tomatoes
  • Dried guajillo chiles
  • Dried chile de árbol
  • Garlic cloves
  • White onion
  • Chicken broth or seafood broth
  • Tomato paste
  • Dried oregano
  • Ground cumin
  • Salt
  • Freshly ground black pepper
  • Fresh cilantro
  • Lime wedges
  • Cooked rice
  • Warm corn or flour tortillas

Instructions

  1. Remove the stems and seeds from the dried guajillo chiles. Remove some or all of the seeds from the chile de árbol for less heat if desired.
  2. Place the dried chiles in a bowl and cover with very hot water. Soak for about 15 minutes, or until softened.
  3. While the chiles soak, cook the tomatoes, onion, and garlic in a skillet or saucepan until softened and lightly browned.
  4. Drain the softened chiles and transfer them to a blender. Add the tomatoes, onion, garlic, broth, tomato paste, oregano, cumin, salt, and black pepper.
  5. Blend until the sauce is very smooth, adding a small splash of additional broth if needed.
  6. Heat a little olive oil in a large skillet over medium heat. Carefully pour in the chile sauce and simmer for 8–10 minutes, stirring occasionally, until slightly darker and concentrated.
  7. While the sauce simmers, pat the shrimp dry and season lightly with salt and black pepper.
  8. Heat the butter and a small amount of olive oil in a separate large skillet over medium-high heat. Arrange the shrimp in a single layer.
  9. Cook the shrimp for 1–2 minutes per side, just until they begin turning pink and opaque.
  10. Pour the prepared diabla sauce over the shrimp and gently stir to coat.
  11. Simmer for another 1–2 minutes, just until the shrimp are completely cooked through and tender.
  12. Finish with fresh lime juice and adjust the salt and seasoning to taste.
  13. Garnish with fresh cilantro and serve immediately with cooked rice, warm tortillas, and lime wedges.

Notes

  • For a milder version, reduce the chile de árbol and rely primarily on guajillo chiles for flavor and color.
  • For additional heat, add more chile de árbol or another hot dried chile.
  • For smoky flavor, blend a chipotle pepper in adobo into the diabla sauce.
  • For a creamier, milder sauce, stir in a small amount of Mexican crema or heavy cream after the sauce has cooked.
  • The diabla sauce can also be served with fish, scallops, or mixed seafood, adjusting cooking times as necessary.
  • Store leftovers in an airtight container in the refrigerator for 2–3 days.
  • Reheat gently in a skillet over low heat, adding a splash of broth or water if the sauce is too thick. Avoid prolonged reheating to keep the shrimp tender.
  • The diabla sauce can be prepared separately and refrigerated for 3–4 days, then reheated and combined with freshly cooked shrimp before serving.

Nutrition

Find it online: https://thefamilycooking.com/shrimp-a-la-diabla-recipe-2/