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My Camarones a la Diabla became my go-to specialty when I finally nailed the right mix of dried chiles. There's something almost magical about watching that bright scarlet sauce coat the juicy shrimp. My whole house fills up with this smoky smell that never fails to draw everyone into the kitchen.
What Makes This Special
What's really great about this meal is how those dried chiles turn into this smooth, clinging sauce that wraps around each shrimp just right. I always smile seeing guests' reactions to that first bite with its perfect mix of smokiness and spice. Looks fancy but it's actually super easy to whip up.
What You'll Need
- Shrimp: 1 pound large shrimp, shells off and cleaned, giving you that perfect juicy bite.
- Guajillo Peppers: 4 dried ones with stems and seeds removed, adding smoky notes without too much heat.
- Chile de Árbol Peppers: 2 dried, cleaned of stems and seeds, bringing the fiery kick.
- Roma Tomatoes: 2 medium ones, fresh and ripe, adding natural sweetness and tang.
- Garlic: 2 cloves, for that rich savory base.
- Onion: 1/4 cup diced, boosting the sauce's depth.
- Olive Oil: 2 tablespoons, for cooking shrimp and making the sauce silky.
- Salt: Add to your liking, to make all the flavors pop.
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Cooking Steps
- Prep Your Peppers
- Soak those dried chiles in hot water till they get nice and soft.
- Mix Up The Sauce
- Throw everything in the blender and watch that gorgeous color come to life.
- Get Shrimp Ready
- Cook them in a hot pan till they turn that pretty pink color.
- Mix Everything
- Pour that amazing sauce over your shrimp and let it simmer until everything comes together just right.
- Last Adjustments
- Give it a taste and tweak the seasonings before you serve it up.
Customize It
You can totally control how spicy this gets. If you're not sure, go easier on the chile de árbol at first - you can always make it hotter but can't undo the heat. Tossing in another tomato can help tone things down if needed.
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Great Sides
Hot tortillas or a big scoop of rice work great to mop up all that yummy sauce. Adding some creamy avocado slices helps cool down the spice. I've found an ice-cold Mexican beer or a sweet agua fresca makes the perfect drink pairing.
Storing Leftovers
You can keep these shrimp in your fridge for a day or two. When you warm them up, add a little splash of water to keep the sauce nice and smooth. Don't heat them too long or they'll get tough instead of staying tender.
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Frequently Asked Questions
- → Will the shrimp be too spicy?
It packs some heat from the árbol chilies. Tone it down by using fewer chilies or extra tomatoes in the sauce.
- → Why do I need to soak the chilies?
Soaking softens the chilies so they mix into a silky sauce. Skipping this step changes the texture.
- → Can I prep the sauce earlier?
Sure! Make the sauce ahead and keep it in the fridge for up to seven days. Only cook the shrimp fresh when you're ready to eat.
- → What size of shrimp should I pick?
Bigger shrimp, around 16-20 per pound, are ideal. They stay juicy and handle the thick sauce nicely.
- → What pairs well with this?
It works great as a starter or main dish. Serve with Mexican rice, tortillas, or crunchy bread.
Conclusion
Cook up fiery Mexican shrimp in a zippy homemade chile sauce. Ready fast for any meal or appetizer.