Camarones a la Diabla

Name: Camarones a la Diabla
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 guajillo chilis, stemmed and seeded; 3 árbol chilis, stemmed (seeds in for medium heat); 2 roma tomatoes, roughly chopped; 4 cloves garlic; 1 chipotle pepper in adobo; 1 tsp adobo sauce; ½ cup chili soaking water (reserved); ½ tsp ground cumin; ½ tsp salt; 2 lb large shrimp, 16-20 count, peeled and deveined, tails on; 1 Tbsp neutral oil; ½ tsp salt; 1 lime, juiced; — fresh cilantro; — lime wedges; — thinly sliced white onion

Large shrimp in a sauce of rehydrated guajillo and árbol chilis, tomato, garlic, and chipotle. The sauce is fried until dark and concentrated before the shrimp are added. Medium heat, very low saturated fat.

MexicanServes 440mentree

Servings4

Ingredients

Sauce

4 guajillo chilis, stemmed and seeded

3 árbol chilis, stemmed (seeds in for medium heat)

2 roma tomatoes, roughly chopped

4 cloves garlic

1 chipotle pepper in adobo

1 tsp adobo sauce

½ cup chili soaking water (reserved)

½ tsp ground cumin

½ tsp salt

Shrimp

2 lb large shrimp, 16-20 count, peeled and deveined, tails on

1 Tbsp neutral oil

½ tsp salt

1 lime, juiced

To Serve

— fresh cilantro

— lime wedges

— thinly sliced white onion

Method

1 — Toast & Soak Chilis

1
Toast dried chilis in a dry skillet over medium heat, pressing flat with a spatula, 30 seconds per side until fragrant and slightly darkened. Do not burn.
2
Submerge toasted chilis in boiling water 15 minutes until softened. Reserve 0.5 cup soaking liquid.

2 — Build & Strain Sauce

1
Blend chilis, soaking water, tomatoes, garlic, chipotle, adobo sauce, cumin, and salt until completely smooth. Strain through a medium-mesh sieve, pressing solids through. Discard skins.
2
Heat 1 Tbsp oil in a wide skillet over medium-high. Pour in strained sauce. Fry 5-7 minutes, stirring frequently, until sauce darkens two shades and smells toasty rather than raw.

3 — Fry the Sauce

1
Reduce heat to medium. Season shrimp lightly with salt. Add to sauce in a single layer. Cook 2 minutes, flip, cook 1 minute more. Pull off heat the moment they are opaque.
2
Squeeze lime over the top. Serve immediately with cilantro, raw onion, and lime wedges.

4 — Cook Shrimp

Nutritionper serving · 1/4 of recipe

280kcal

38gProtein

8gCarbs

5gFat

0.8gSat Fat

680mgSodium

Nutrition estimate based on USDA FoodData Central data for large shrimp (cooked), guajillo chilis, roma tomatoes, and chipotle in adobo. Shrimp is one of the highest protein-to-calorie proteins available — 38g protein at 280 kcal is an exceptional ratio. Sat fat is negligible. Sodium comes primarily from salt and adobo sauce — actual value varies by chipotle brand. Carbs are mostly from the dried chilis and tomatoes. Does not include rice, tortillas, or other accompaniments.