As the sun sets in Mexico, the smell of Camarones a la Diabla fills the air. This dish, known for its bold flavors, is a key part of Mexican cuisine. It shows how simple ingredients can create something truly special.
Get ready for a taste adventure with this spicy shrimp dish. You can cook the shrimp in a smoky red sauce, similar to enchilada sauce. It’s quick to make, ready in just 35 minutes. You can make it at home and feel like you’re in Mexico with every bite.
Key Takeaways
- Camarones a la Diabla is a traditional Mexican shrimp dish featuring a spicy, smoky red sauce.
- The dish can be prepared in just 35 minutes, making it a quick and easy option for a weeknight dinner.
- Shrimp is cooked for 30-40 seconds per side, ensuring tender and juicy results.
- The sauce can be made in advance and stored in the fridge for up to 10 days or frozen for up to 6 months.
- Leftover Camarones a la Diabla can be refrigerated for 1-2 days, making it a convenient option for meal prepping.
Understanding Camarones a la Diabla
Camarones a la Diabla, also known as Mexican Devil’s Shrimp or Diablo Shrimp, is a traditional Mexican seafood dish. The name “a la Diabla” means the sauce is devilishly spicy.
Origin and Cultural Significance
Camarones a la Diabla comes from Mexican culinary traditions. It’s a favorite in Mexican restaurants. The dish’s spicy sauce shows Mexico’s love for bold flavors.
What Makes This Dish “Diabla” Style
The dish is known for its red, flavorful, and smoky sauce. It’s made with dried Mexican peppers like guajillo and chile de árbol. These peppers add heat and flavor. The sauce also includes garlic and onions, making it a standout in traditional Mexican seafood dishes.
| Ingredients for Authentic Diabla Sauce | Quantity |
|---|---|
| Dried guajillo peppers | 6-8 |
| Dried chile de árbol peppers | 2-3 |
| Roma tomatoes | 3 |
| Garlic cloves | 3 |
| White onion (diced) | 1/2 |
| Oregano | 1 tsp |
| Chicken bouillon seasoning | 2-3 Tbsp |
| Salt | To taste |
| Water | 3 cups |
Essential Ingredients for Authentic Mexican Devil Shrimp
To make the vibrant Camarones a la Diabla, or “Devil Shrimp,” you need a few key ingredients. At the heart of this dish are the dried chiles – specifically guajillo peppers, chipotle peppers, and chile de arbol. These dried chiles give the dish its signature heat and complex flavor.
You’ll also need fresh roma tomatoes for a touch of sweetness and acidity. Onions, garlic, and a splash of chicken broth or vegetable broth complete the sauce. The shrimp should be medium or large, with a 31/35 or 26/30 count per pound.
- Dried chiles (guajillo, chipotle, chile de arbol)
- Roma tomatoes
- Onions
- Garlic
- Chicken or vegetable broth
- Shrimp (medium or large)
With these ingredients, you’re ready to make a delicious Camarones a la Diabla. Remember, the dried chiles are crucial for the dish’s heat and flavor.
The Art of Selecting and Preparing Dried Chiles
When making Camarones a la Diabla, picking and preparing dried chiles is key. You need the right mix of heat and flavor. The top choices are guajillo, ancho, and chile de arbol chiles.
Types of Chiles Used
- Guajillo Chiles: These chiles have a medium heat. They add sweet and fruity flavors that go well with shrimp.
- Ancho Chiles: Known as dried poblano peppers, anchos bring depth. They have an earthy, slightly sweet taste.
- Chile de Arbol: These small, thin chiles are very hot. They add intense heat to balance the dish.
Proper Rehydration Techniques
To get the most flavor from dried chiles, rehydrate them properly. Soak them in hot water for about 20 minutes. This makes them soft and plump, ready to blend into a flavorful sauce.
Creating the Perfect Spice Level
Getting the spice level right in Camarones a la Diabla is important. You can mix different chiles to find the perfect heat. For more heat and smokiness, add chipotle peppers in adobo sauce. The spice level is up to you, so experiment to find what you like best.
| Dried Chile Pepper | Heat Level (Scoville Units) | Flavor Profile |
|---|---|---|
| Guajillo | 2,500 – 5,000 | Sweet, fruity, moderate heat |
| Ancho | 1,000 – 1,500 | Earthy, slightly sweet |
| Chile de Arbol | 15,000 – 30,000 | Intense heat, slightly nutty |
| Chipotle in Adobo | 2,500 – 8,000 | Smoky, spicy, slightly sweet |
Making the Signature Diabla Sauce
Creating the homemade chili sauce is key to the authentic taste of Camarones a la Diabla. This blended sauce mixes rehydrated dried chiles, tomatoes, onions, and garlic. It forms the bold, tomato-chile sauce that makes the dish “Diabla” or “Devil” style.
To start, simmer dried chiles like guajillo, ancho, and de árbol in water until soft. Then, drain the chiles and blend them with sautéed onions, garlic, and fresh tomatoes. Blend until it’s smooth and velvety.
For more flavor, add chipotles in adobo sauce to the blender. Season with oregano, chicken bouillon, and salt. The homemade chili sauce should be thick, rich, and full of spicy, tangy, and savory notes.
The blended sauce can be made ahead and stored in the fridge for up to 10 days. Or, freeze it for longer. When you’re ready, reheat the tomato-chile sauce and toss it with sautéed shrimp.
Shrimp Selection and Preparation Tips
When making Camarones a la Diabla, picking the right shrimp is key. Choose large or extra-large shrimp, with a count of 31/35 or 26/30 per pound. Fresh, thawed shrimp are best, but make sure to clean and devein them well before cooking.
Choosing the Right Shrimp Size
The size of the shrimp affects the dish’s texture and look. Larger shrimp, like those with a 31/35 or 26/30 count, taste better and look nicer. They also work well with the traditional method of leaving the tails on, making the dish more elegant.
Cleaning and Deveining Methods
Cleaning and deveining the shrimp is a must. Start by removing the shells, keeping the tails on if you like. Use a sharp knife to cut along the shrimp’s back and remove the dark vein. Rinse the shrimp under cold water and dry them with paper towels. This ensures they sear well and have great texture when cooked.
| Shrimp Size | Count per Pound | Ideal for Camarones a la Diabla |
|---|---|---|
| Large | 31/35 | ✓ |
| Extra-Large | 26/30 | ✓ |
| Jumbo | 16/20 | – |
| Colossal | 10/15 | – |
By choosing the right shrimp size and preparing them well, you’ll make a delicious Camarones a la Diabla. It will surely impress your guests.
Step-by-Step Cooking Instructions
Get ready to make the famous Camarones a la Diabla, or Mexican Devil Shrimp. This dish is a mix of seared shrimp, simmering sauce, and a cooking process that will excite your taste buds.
- Start by searing the shrimp. Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the seasoned shrimp and sear for 1 minute on each side. They should turn light pink. Remove the shrimp and set them aside.
- Lower the heat to medium and add sliced onions to the skillet. Cook the onions until they’re translucent, about 3-4 minutes, stirring now and then.
- Add minced garlic to the skillet and cook for another minute. This lets the aroma spread.
- Pour in the Diabla sauce, made from chiles, diced tomatoes, and broth. Let it simmer gently for 5-7 minutes, until the flavors mix well.
- Put the seared shrimp back in the skillet, into the sauce. Cook for 2-3 minutes more, until the shrimp are fully cooked and the sauce thickens a bit.
- Finally, taste and adjust the seasoning. Add more salt or a squeeze of lime juice if needed.
The secret to great Camarones a la Diabla is in the cooking balance. Searing the shrimp first keeps them juicy. Then, simmering them in the sauce lets the spices soak into every bite. Serve it warm with your favorite sides and enjoy the mix of heat, acidity, and umami.
Serving Suggestions and Accompaniments
Traditional choices like Mexican rice and corn tortillas are great. They offer a nice contrast to the shrimp’s bold taste.
For garnish, fresh cilantro garnish and lime wedges are essential. The cilantro adds a fresh herbal touch. The lime juice cuts through the dish’s richness.
Sliced avocado is also a great addition. It brings a creamy, cooling contrast to the spicy shrimp.
Some people like to add a dollop of sour cream. It helps cool down the heat and adds a tangy creaminess. You can also use the shrimp in tacos, burritos, or quesadillas. This way, you can enjoy the flavors in different ways.
Traditional Side Dishes
- Mexican rice
- Corn tortillas
- Refried beans
- Grilled or roasted vegetables
- Elotes (Mexican street corn)
Garnishing Options
- Fresh cilantro
- Lime wedges
- Sliced avocado
- Sour cream
- Finely chopped onion
Storage and Leftover Management
Enjoying Camarones a la Diabla doesn’t have to end when the meal is over. Proper storage and leftover management let you enjoy its flavors long after the first serving.
Leftover Camarones a la Diabla can be stored in an airtight container in the fridge for 1-2 days. Reheat it gently over low heat to avoid overcooking the shrimp. The Diabla sauce can be made ahead and stored in the fridge for up to 10 days or frozen for up to 6 months, making meal prep easy.
For ultimate convenience, make the make-ahead sauce in advance. This sauce, with dried guajillo and chile de arbol peppers, can be prepared 3-4 days before your meal. When ready, reheat the sauce and add the fresh shrimp for a quick and tasty Camarones a la Diabla.
Mastering storing leftovers and using make-ahead options lets you enjoy this Mexican classic beyond the first serving. Savor the memories of your Camarones a la Diabla experience with ease and convenience.
| Dish Component | Storage Duration |
|---|---|
| Leftover Camarones a la Diabla | 1-2 days in the refrigerator |
| Diabla Sauce (without shrimp) | 10 days in the refrigerator or 6 months in the freezer |
Conclusion
Camarones a la Diabla, the spicy Mexican shrimp dish, is a true culinary delight. It showcases the rich heritage and vibrant flavors of Mexican cuisine. From ancient times to today, this dish celebrates Mexico’s gastronomic diversity.
Whether you’re an adventurous eater or just looking for a tasty seafood recipe, Camarones a la Diabla is perfect. It balances heat and seafood flavors well. You can adjust the spice to your liking, making it great for any meal.
To make this dish, choose the right chiles, make the Diabla sauce, and prepare the shrimp well. This way, you can bring Mexico’s culinary traditions to your table. So, get ready to enjoy the heat and flavors of Camarones a la Diabla.
FAQ
What is Camarones a la Diabla?
Camarones a la Diabla is a spicy Mexican shrimp dish. It’s made with succulent seafood in a hot chile sauce. You can make it in just 35 minutes.
What are the key ingredients in Camarones a la Diabla?
The main ingredients are shrimp, dried chiles, roma tomatoes, onions, garlic, and chipotle in adobo.
What types of dried chiles are commonly used in Camarones a la Diabla?
Guajillo, ancho, and chile de arbol are the most used dried chiles. Guajillo chiles have a medium heat with sweet notes. Chile de arbol adds intense heat.
How is the Diabla sauce prepared?
To make the Diabla sauce, blend rehydrated chiles with tomatoes, onions, garlic, and sometimes chipotle peppers. First, simmer the ingredients to soften. Then, blend until smooth.
What size of shrimp is ideal for Camarones a la Diabla?
Use large or extra-large shrimp (31/35 or 26/30 count) for Camarones a la Diabla. You can use fresh or thawed frozen shrimp.
How is the shrimp prepared for cooking?
Clean and devein the shrimp before cooking. It’s best to leave the tails on for presentation. Pat the shrimp dry before seasoning for better searing.
How is Camarones a la Diabla traditionally served?
Traditionally, serve Camarones a la Diabla with white rice or Mexican rice and corn tortillas. Add fresh cilantro, lime wedges, and sliced avocado as garnishes.
How can leftover Camarones a la Diabla be stored?
Store leftover Camarones a la Diabla in an airtight container in the fridge for 1-2 days. The Diabla sauce can be made ahead and stored in the fridge for up to 10 days or frozen for 6 months.
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