Camarones a la Diabla (Diablo Shrimp)
from https://www.chilipeppermadness.com/

This Mexican style diablo shrimp recipe, "camarones a la diabla", is a dish of spicy shrimp simmered in homemade chili sauce, a perfect appetizer or meal. It's quick and easy to make!

Camarones a la Diabla, or "Diablo Shrimp", is a Mexican seafood dish of succulent shrimp simmered in a spicy sauce made from dried Mexican peppers. The diablo shrimp can be served as either an appetizer or a main course, depending on your serving needs. Commonly served with white rice, crisp cucumber slices, and sometimes thinly sliced red onions for a cooling, crunchy contrast, it’s a dish that’s meant to be hot, flavorful, and unforgettable. Another option is to serve them on tortillas with cilantro and lime and other fixings, or with grilled peppers and tomatoes for a shrimp fajita meal.

3 ancho peppers
3 guajillo peppers
4 chile de arbol peppers
2 medium tomatoes chopped
1 small onion chopped
1 serrano pepper chopped (optional, for additional heat - or use hotter, like a habanero pepper)
4 cloves garlic chopped
2 tablespoons apple cider vinegar
1 tablespoon vegetable oil
1 pound shrimp peeled and deveined, patted dry
Salt and pepper to taste

Rinse the dried peppers (ancho, guajillo and chiles de arbol), then remove the stems and seeds. Set them into a large bowl and cover them with very hot water. Steep for 20 minutes to soften.

Drain then transfer the softened peppers to a food processor. Add the tomatoes, onion, serrano pepper, garlic, apple cider vinegar and 1/2 teaspoon salt. Process until smooth. Taste and adjust for salt. Strain, if desired, for a smoother sauce. Thin with a bit of water, if desired.

Heat the vegetable oil in a pan to medium-high heat. Season the shrimp with salt and pepper, then sear the shrimp for 30 seconds per side. Remove the shrimp and set it aside.

Add the diablo sauce and reduce the heat to medium. Simmer for 10 minutes to let the flavors develop.

Return the shrimp to the pan and toss. Simmer for 1-2 minutes to warm the shrimp and cook it through. Serve.

Make ahead: The red chile sauce can easily be made several days before. Just process it and store it in the refrigerator in a sealed container for at least a week. It also freezes nicely.

You can also freeze leftover shrimp for 3 months or longer in vacuum sealed containers.

Servings: 4