Camarones A La Diabla
Camarones A La Diabla - Deviled Shrimp. These guys are nice and spicy from the chipotle peppers in adobo. When choosing shrimp, pick ones that are in the 16-20 or 21-25 count range. Any smaller and the shrimp will cook to fast and become rubbery. I like to buy shrimp that still has the shell on. I save the shells and use them for shrimp stock. They surprisingly yield a lot of flavor.
Servings: 2
Ingredients
- 1 lb raw shrimp 21-25 or 16-20 count
- 1 tbsp lime juice
- salt and pepper to taste
- 2 medium tomatoes
- 4 garlic cloves
- 2 chipotle peppers in adobo, with the sauce
- 2 tbsp butter
- 1/3 cup onion finely diced
- 1 tbsp vegetable or canola oil
- 1/2 tsp dried thyme
Instructions
- Wash your shrimp. Peel and devein if they aren't already.
- Mix the shrimp with lime juice. Season with salt and pepper. Let marinate for 15 minutes.
- While the shrimp are marinating, toss the tomatoes, garlic cloves, and chipotle peppers in adobo sauce in a blender.
- Puree until smooth. Set aside.
- In a large skillet over medium high heat, melt the butter. Add the onions, sautéing for 3 minutes.
- Add the shrimp., leaving all the juices behind.
- Cook for 2 minutes a side, but not completely through. Pour all of the contents back into the bowl with the lime juice.
- In the same skillet over medium high heat, add the cooking oil. Pour in the sauce from the blender. Add in the dried thyme. Cook for 10 minutes, reducing the heat to medium low.
- Stir in the shrimp. Cook for another 2 minutes. Any more and the shrimp will be rubbery.
- Serve with Mexican style rice and black beans.
