Camarones a la Diabla

Name: Camarones a la Diabla
Total time: 35 min
Yield: 4
Ingredients: 2 lb shrimp (large, peeled, tails on); 4 unit guajillo chiles (stemmed, seeded); 2 unit chipotles in adobo (the fire — 2 for honest, 4 for devil); 2 unit tomatoes (roma); 4 clove garlic; 1 unit onion (half blended, half sliced); 1 ¼ tsp salt; 2 tbsp vegetable oil; 2 tbsp butter (the finish); 1 unit lime (wedges); 2 cup rice (cooked, for serving)

Seafood & Poultry · Latin American & Caribbean

11 ingredients · 35 minutes · 4 servings

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695kcal50.6g protein15.2g fat90.4g carbs~$4.81/ serving*

Contains dairy, shellfish

Restrictions

Containsdairy · shellfishIt is in an ingredient you cannot leave out.

Diets

PescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 lb	shrimp (large, peeled, tails on)
4 unit	guajillo chiles (stemmed, seeded)
2 unit	chipotles in adobo (the fire — 2 for honest, 4 for devil)
2 unit	tomatoes (roma)
4 clove	garlic
1 unit	onion (half blended, half sliced)
1 ¼ tsp	salt
2 tbsp	vegetable oil
2 tbsp	butter (the finish)
1 unit	lime (wedges)
2 cup	rice (cooked, for serving)

Optional

Not counted above. The dish works without them.

¼ cup

cilantro (chopped)

Steps

Simmer12 min
guajillos + tomatoes in water until the chiles soften
- guajillo chiles
- tomatoes
the seeded guajillos and tomatoes into simmering water until the chiles turn pliable and the tomato skins split — the soak is the mole chapter's opening move in miniature: dried chiles blend to velvet only after they've drunk their water back
Prep4 min
chiles + tomatoes + chipotles + garlic + half onion + salt, smooth
- garlic
- onion
everything to a completely smooth red — the chipotles bring the smoke and the real fire, the guajillos the deep color and fruit; strain if the blender left flecks, because la diabla's surface should be lacquer
Fry8 min
the sauce into hot oil, stirred, until darkened and glossy
the blend poured into hot oil — it will spit, and that violence is the point: frying the sauce cooks out the raw chile edge and tightens it to a glossy coat-a-spoon red; the sliced onion half joins for the last minutes, keeping a little crunch in the finished dish
Sear4 min
shrimp into the sauce, 90 seconds a side, butter off heat
the shrimp folded through the bubbling sauce just until they curl to loose commas and turn opaque — the universal shellfish clock: a tight C is an overcooked shrimp — then the butter swirled in off the flame, rounding the devil into velvet; over rice, lime squeezed hard, cold drink mandatory