Camarones a la diabla
Camarones a la diabla, from above
Non vegMexico

Camarones a la diabla

Prawns in a devilish chilli sauce. Smoky, fiery and gone before the rice gets cold.

30 minTime
32 gProtein each
hotSpice
Devil style2 chapters · 1 min read

Make it your way

Grandma's wayPrawns in guajillo, árbol and chipotle sauce.
The original
257kcalsame
32 gproteinsame
3 gfibresame
30minutessame

Camarones a la diabla.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Prawns (shrimp)600 g large prawns, peeled and deveined
Dried guajillo chilli4, seeded
Dried red chilli4 chiles de árbol
Chipotle in adobo2 chipotles plus a little sauce
Tomato3
Onion½
Garlic4 cloves
Butter2 tbsp
Cooking oil (vegetable oil)2 tsp
Tomato ketchup (ketchup)1 tbsp
Saltto taste

Method

4 steps
  1. 1Toast the dried chillies 20 seconds and soak in hot water 10 minutes.
  2. 2Blend the chillies with tomatoes, onion, garlic, chipotle, ketchup and salt until smooth.
  3. 3Sear the prawns in butter and oil for 1 minute a side and lift out.
  4. 4Pour the sauce into the pan and fry, stirring, for 8 minutes until thick. Return the prawns for 2 minutes.
Serve it like this

Serve in a shallow bowl with white rice, sliced avocado and lime, and a cold drink close by.

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Make it a meal

What goes with Camarones a la diabla: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Bolillos150 min
On the side Guacamole10 min
On the side Calabacitas25 min
To drink Agua de jamaica20 min
Something sweet Polvorones45 min
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