Camarones a La Diabla

 

Camarones a la Diabla — literally “shrimp of the devil” — is a quick and fiery classic from the Mexican port of Veracruz, where seafood and bold chile sauces are a way of life 

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🔥 What It Is

• Seafood star: Large succulent shrimp (prawns), typically peeled and deveined, tossed in a bright red, smoky chile‑tomato sauce.

• Sauce base: A blend of rehydrated dried chiles (usually guajillo + chile de árbol), tomatoes, garlic, onion—and sometimes chipotles in adobo—for heat and smoky depth 

• As one Redditor aptly summarized:

  “It’s pretty much a fairly simple sauce with tomatoes and Chipotle in adobo. You vary the balance between those two depending upon how spicy you want it.” 

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🕒 Total Time: ~30 minutes (plus 15 min chile‑rehydration)

Serves: 4

Ingredients

(Most recipes agree on this basic combo.)

• Shrimp: 1¼–1½ lb (about 600–700 g), peeled & deveined, tail-on recommended

• Dried chiles: 4–6 guajillos + 3–5 chiles de árbol (adjust chile de árbol for more/less heat)

• Tomatoes: 3–6 Roma tomatoes or ½ cup crushed canned tomatoes

• Aromatics: ½ onion (white or yellow), 2–3 garlic cloves

• Optional smokiness: 1 chipotle in adobo + 1 Tbsp adobo sauce

• Oil: neutral oil or olive oil

• Seasoning: kosher salt to taste

• Optional: butter (1 Tbsp) for richness 

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🧑‍🍳 Step‑by‑Step Cooking

1. Prep the chiles: Remove stems and seeds from chiles, then soak them in boiling water, covered, for 15 minutes until soft 

2. Make the sauce: Transfer softened chiles to a blender with tomatoes, onion, garlic, salt (and optional chipotle), plus some soaking liquid. Blend until silky smooth. Taste and adjust salt or add another tomato if too spicy 

3. Sear the shrimp: In a skillet over medium–high heat, add oil and cook shrimp about 30–40 sec per side (they should turn opaque and pink). Remove to avoid overcooking 

4. Finish simmer: Lower heat to medium, pour in the sauce. Cook 3–5 minutes until bubbling and flavors meld. Stir shrimp back in to coat and heat through (2 min max). Add butter if using 

5. Serve immediately: Garnish with fresh cilantro and lime wedges.

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🍽️ Serving Suggestions

• Over white rice—cilantro‑lime rice adds a cool contrast (many recipes recommend it) 

• Warm corn or flour tortillas for tacos or burritos.

• Traditional Veracruz sides: black beans, grilled corn, or a crisp verde salad.

• A dollop of sour cream or crema can soothe the spice.

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🌡️ Spice & Sauce Tips

• Less heat: Use fewer chile de árbol; omit chipotle; add more tomato or include a roasted Roma.

• More kick: Add extra chipotles or chile de árbol.

• Smoky depth: Retain some adobo or substitute one chile guajillo with a pasilla or ancho.

• Consistency: Thin with reserved chile water if too thick; reduce further if too watery.

• Avoid rubbery shrimp: Don’t overcook—shrimp become tough quickly!

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🧊 Leftovers & Prep

• Sauce can be made ahead: Refrigerates for ~5 days or freezes up to 6 months 

• Leftovers: Shrimp and sauce can be stored for ~2 days. Reheat gently in a skillet over medium-low heat—avoid microwave or high heat to prevent overcooking

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