Camarones a La Diabla

Name: Camarones a La Diabla
Yield: makes 6 to 8 servings
Ingredients: 6 dried guajillo chilies; 4 dried arbol chilies; 2 dried ancho chilies; 1/3 cup Sriracha; 3 tablespoons vegetable oil; 1 (28-ounce) can tomato puree; 3 tablespoons unsalted butter; 1 large red onion, sliced; 4 cloves garlic, minced; 3 pounds tail-on shrimp, peeled and deveined; Salt and freshly ground black pepper; Steamed white rice, to serve; Chopped fresh parsley, for garnish

December 9, 2011

Loosely translated as “Devilish Shrimp,” this dish packs a good punch. My friend Rene’s mom cooked this for me several years ago. I soon became hooked and started re-creating my own version at home, incorporating Sriracha. The dried chiles don’t have a substitute perse, and should be sought out, as they contribute the unique smoky/fruity/spicy combo that makes this plate divine. They are available online or at any Latino market.

Recipe notes

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