Camarones a la Diabla

Juicy shrimp in an intense and spicy red sauce, a comforting classic.

Ingredients

• 500 grams Large shrimp, peeled and deveined
• 10 pieces Dried árbol chiles
• 2 pieces Dried chipotle chiles
• 2 pieces Tomatoes
• 3 cloves Garlic
• ½ piece White onion
• 3 tablespoons Neutral vegetable oil
• ½ teaspoon Mexican oregano
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons Fresh cilantro, chopped (for garnish)

Directions

1. Hydrate and sauté the base: Soak the árbol and chipotle chiles in hot water until softened. Roast tomatoes, garlic, and a piece of onion until charred. Blend the drained chiles with the roasted vegetables, Mexican oregano, and salt until a homogeneous sauce is obtained, adding a little soaking water if necessary.
2. Cook the sauce: Heat vegetable oil in a skillet and fry the blended sauce over medium-low heat for 10-15 minutes, until it thickens and the flavors concentrate. Season to taste with salt and pepper.
3. Sauté the shrimp: Season the shrimp with salt and pepper. Heat vegetable oil in another skillet over medium-high heat and sauté the shrimp for 1-2 minutes per side, until pink and cooked. Avoid overcooking.
4. Combine and finish: Add the sautéed shrimp to the skillet with the diabla sauce. Mix well and cook for 1-2 more minutes for the flavors to meld. Serve hot, garnished with chopped fresh cilantro.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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