Camarones a la diabla – shrimp in spicy tomato sauce Recipe
Camarones a la diabla are shrimp in a very hot, red sauce that in Mexico are often eaten in coastal towns. The name “a la diabla” suggests devilish heat, but at home you can easily adjust the chili level to your liking. The dish is reminiscent of spicy shrimp in arrabbiata sauce, but with a distinctly Mexican seasoning character.
Camarones a la diabla is a dish that smells like the Mexican coast – spicy, tomatoey, with a citrusy lime note and fresh cilantro. The combination of dried and fresh chilies gives a deep, multi-layered heat, different from typical European chili dishes. The sauce is smooth, intense and so full of umami that it practically begs for a piece of bread to wipe the pan clean.
Chef's tips
Watch the shrimp cooking time – they should be just pink and springy; if they start curling into tight “O” shapes, it’s a sign they’re already overcooked. Adjust the heat level at the blending stage, tasting after each chili you add, instead of trying to rescue the sauce later with cream. It’s also good to reduce the sauce for an extra minute or two until it thickens slightly and starts to bubble in heavy blops – that’s when the flavor is most concentrated.
How to serve
I usually serve these shrimp for dinner with friends, with a big bowl of white rice and a simple cucumber and lime salad to soften the heat. They pair wonderfully with a cold pale beer or a dry, well-chilled white wine, such as sauvignon blanc. For a more casual version, serve the shrimp in a bowl with thick slices of baguette or tortillas so everyone can dip into the sauce.
Ingredients
- shrimp peeled, raw, fresh or frozen - 400 g
- canned tomatoes chopped - 400 g
- onion small - 1 piece
- garlic - 3 cloves
- dried chili pepper e.g. guajillo or other mild variety; can be replaced with chili powder - 2 piece
- fresh chili pepper heat level to taste - 1 piece
- vegetable stock or water - 100 ml
- vegetable oil - 2 tablespoons
- butter for flavor - 20 g
- lime juice - 1.5 tablespoons
- salt to taste
- black pepper to taste
- fresh cilantro chopped, for serving - 2 tablespoons
Preparation
- If using frozen shrimp, thaw them in the fridge or in cold water, then pat dry with paper towels. Remove the tails if they bother you when eating.
- Pour hot water over the dried chili peppers and set aside for 10 minutes to soften. Then remove the stems and seeds.
- Peel the onion and cut into dice, finely chop the garlic. Chop the fresh chili pepper finely (remove the seeds if you want a milder version).
- Put the canned tomatoes, soaked dried chilies, fresh chili, garlic and stock into a blender. Blend into a smooth sauce.
- Heat the oil in a large pan over medium heat. Add the onion and fry for 3–5 minutes, until softened and slightly translucent.
- Pour the blended sauce into the pan, add a pinch of salt and pepper. Cook over medium heat for 7–8 minutes, until the sauce thickens slightly and loses the raw tomato taste.
- Taste the sauce and, if needed, season with more salt or pepper. If it’s too hot for you, you can add a tablespoon of cream or a little sugar to mellow the flavor.
- Add the butter to the sauce and stir until melted – the sauce will become smoother.
- Increase the heat to medium-high, add the shrimp to the pan and spread them in a single layer. Cook for 2–3 minutes on one side until pink, then flip and cook another 1–2 minutes.
- When the shrimp are pink and slightly springy, turn off the heat. Add the lime juice and gently stir.
- Sprinkle the dish with chopped cilantro and serve immediately, preferably with rice or a piece of bread to mop up the sauce.
Storage
Store leftovers in an airtight container in the fridge and eat within 24 hours. Reheat gently over low heat so the shrimp don’t overcook and turn rubbery.
