Shrimp A La Diabla Recipe

5Ingredient Shrimp a la Diabla (Camarones a la Diabla)

WEBSep 19, 2020 · This 5-Ingredient Shrimp a la Diabla recipe was inspired by the Mexican dish camarones a la diabla, which translates to “deviled …

1. "Pat the shrimp dry with paper towels and season them with salt and pepper.
2. Heat a large nonstick saucepan over medium heat. Pour in 1 tablespoon of oil, then add the garlic and cook for 1 minute, stirring occasionally.
3. Transfer the garlic to a blender with the tomato puree, water, chipotle peppers, and a pinch each of salt and pepper. Blend until smooth. Pour the sauce into the saucepan, cover, and cook over medium-low heat for 15 minutes, or until the sauce thickens slightly.
4. Heat a large nonstick skillet over medium heat. Add the remaining 2 tablespoons of oil and cook the shrimp until they turn pink, 3-4 minutes. Add the shrimp to the sauce and toss to combine. Taste and adjust the seasoning, if needed."

Preview

See Also:

Show details

Camarones a la Diabla (Diablo Shrimp) Maricruz …

WEBJun 27, 2021 · Camarones a la diabla is a Mexican dish made of shrimp simmered in a spicy and hearty chili sauce. The dish is packed with tons …

1. Place tomatoes on a pot and add enough water to cover them. Boil until tomatoes are tender (about 10 minutes).
2. Turn off the heat, add chilies and push them down with a spoon to soak them into the hot water. Allow to rest for 10 minutes or until the chilies are soft and everything has cooled down.
3. Add tomatoes and chilies to a blender with garlic, and onion. Add one cup of water and blend until you will have a smooth sauce. Set aside.
4. Melt butter in a sautéing pan over medium heat. Add shrimps and season with salt and pepper.

Preview

See Also:

Show details

OneSkillet Mexican Shrimp Diablo Dinner Skinnytaste

WEBJun 20, 2019 · Mexican Shrimp. Also known as Camarones a la Diabla, this whole shrimp dish takes less than 30 minutes made all in one …

1. In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic and sauté 30 seconds more.
2. Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and ½ a teaspoon salt.
3. In the skillet, add the butter and allow to melt. Add the corn, zucchini, red onion, garlic powder, oregano, ½ teaspoon salt and pepper. Sauté until softened and browned on the edges, stirring occasionally, about 8 minutes. Transfer to a serving platter and squeeze lime juice over the top.
4. Transfer the sauce from the blender to the skillet and add the shrimp. Coat the shrimp with the sauce and allow them to cook in the sauce until cooked through and sauce has thickened a bit, about 5 minutes.

Preview

See Also:

Show details