Photograph of the finished Camarones a la diabla

Mexico · Tôm sốt ớt cay

Camarones a la diabla

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.6 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 8
  • Photograph of Chipotle in adobo Chipotle in adobo 1.7 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Onion Onion 1.2
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.3 lb

Method

  1. 1 Peel the shrimp, leaving the tails intact, remove the black vein, and marinate with salt for 10 minutes.
  2. 2 Soak dried Mexican chilies in boiling water for 15 minutes to soften them.
  3. 3 Grind dried chilies with tomatoes, pickled chipotle adobo, garlic, and onion to make a smooth sauce, then strain through a sieve.
  4. 4 Melt the unsalted butter, pour in the sauce and sauté for 8 minutes until the sauce thickens and turns a deep red color.
  5. 5 Add the shrimp and stir-fry for 4 minutes until they curl up and turn red. Season with salt and serve with white rice.
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