I’ll admit it: I’m a sucker for authentic Mexican recipes that involve shrimp. Today, I’m going to share one of my recent favorites with you, and I think you’re really going to like it: it’s called camarones a la diabla, or shrimp a la diabla, for the gringos.
This dish is good if you’re tired of dry shrimp dishes and you want something stewy and soup-like, so I tried out the shrimp a la diabla as an alternative to the routine grilled shrimp dishes I see every day. You can always marinate shrimp in one of the many ways, but this recipe is great if you just want to cook something really different for a change and integrate some delicious chipotles into the dish! So here we go:
By the way, this recipe only covers the core of this dish, but you’ll probably also want to cook some rice and beans to go along with the dish, to make a fully authentic Mexican dish.
Ingredients (serves 4):
shrimp (400g, or just about one pound, of medium size shrimp)
tomatoes (two big, round ones)
bell pepper (one, any color)
chile serrano (one)
cilantro (five branches)
canned chipotle (only need two chiles from the can. “Del Monte” is a popular brand where I’m living, if you want a recommendation.)
cumin (just enough for one sprinkle)
lemon (a small one)
onion (white, 1/2 of a medium size one)
garlic (one single clove)
butter (or lard, if you really want to go fully authentic)
1. Make the sauce:
In a frying pan, put 1 tbs olive oil and preheat.
Cut the two tomatoes each into quarters, so you now have eight pieces, total.
Cut the 1/2 onion you have in half, so you now have two 1/4 pieces.
Roast just one 1/4 piece of onion and all eight tomato pieces in the pan.
Once roasted, put them in a blender along with the two chipotle chiles, the one serrano chile, the one garlic clove, the cilantro, and add 1/2 cup of water to the mixture, and then blend it. Now you’ve got your sauce!
2. Make the garnish:
Peel and devain the shrimp.
Thinly slice the bell pepper and the remaining 1/4 piece of onion.
Using the same pan as before, add some butter (or lard) and toast the onions until they start acquiring that golden color.
With the onions still toasting, add in the bell pepper slices and toast them until they start becoming soft, but before they do turn soft, add the shrimp to this pan mixture.
Stir everything and make sure nothing gets burnt or even crispy; you don’t want crispy: just cooked.
Before the shrimp are fully cooked, stir in the sauce and let it boil.
You can serve it on a bed of rice, or mix it with pinto beans and Mexican rice on the same plate–delicious!
OR you can serve it with tortillas, if you’re not in the mood for rice.
I hope you enjoy this devilishly tasty dish del diablo, haha! So stay tuned for some more authentic Mexican recipes and deliciousness from the land of beans, tortillas, and tacos–I’m kidding, of course! Authentic Mexican cuisine has much more to offer than these stereotypes, and I’m going to be delivering more of these easy Mexican recipes to you in the coming weeks! I hope you will try them for yourself and experience with me the joy that is authentic Mexican food. Provecho!