WebPlace the Hollandaise out on the counter to come to room temperature. Heat a pan of water almost to a simmer and turn off the heat. Put the container (heat proof) …
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Rehydrate the cleaned and seeded dried chiles. Add them to the stock pot with water and bring to a boil. Turn the heat off and leave them in there for 5-10 minutes, or until pliable. Add all the Diabla Sauce ingredients in a blender and blend until smooth. You might not be able to remove all the seeds from the dried chiles.
Camarones a la Diabla (also known as diablo shrimp) are juicy, large shrimp covered in a bright red chile pepper sauce that are ready to eat in 30 minutes! (gluten free, low carb, paleo) In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged.
Just like our shrimp in coconut sauce ,this is one of those one pot meals you won't want to miss! What really makes Shrimp a la Diabla is the red chile sauce. The deep red color of the sauce is created by the chipotle chile peppers in adobo sauce and tomato puree.
Low Carb BBQ sauce. Makes about 1 pint. Serving Size about 2 tablespoons. 1/4 cup Lakanto Gold brown sugar substitute OR sweetener of your choice (Use code MELISSA20 at checkout to save!) 1/4 cup apple cider vinegar. 1/4 cup white vinegar. 1/2 cup water. 2 tablespoons real butter.