Gulf Coast Restaurant-Style Camarones a la Diabla Recipe
Fiery, garlicky, and kissed with Gulf butter, Camarones a la Diabla delivers a bold South Texas heat as tender shrimp simmer in a rich, smoky red chile sauce that clings to every bite. Make our Gulf Coast Restaurant-Style Camarones a la Diabla Recipe at home. With our Secret Restaurant Recipe your Camarones a la Diabla will taste just like Gulf Coast Restaurant-Style.
Ingredients
- 3 dried Guajillo Chiles stemmed and seeded
- 2 dried Arbol Chiles stemmed
- 3 medium Roma Tomatoes quartered
- 1/4 White Onion chopped
- 2 cloves Garlic chopped
- 1/2 cup Water
- 1 tablespoon Tomato Paste
- 1 tablespoon Apple Cider Vinegar
- 1/2 teaspoon dried Oregano
- 1/4 teaspoon ground Cumin
- 1/2 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon freshly ground Black Pepper
- 1 pound large Shrimp peeled, deveined and tails removed
- 2 tablespoons Vegetable Oil
- 2 tablespoons Butter
- Warm cooked Rice to serve
- Tortillas to serve
- Lime Wedges to serve
- 2 tablespoons fresh Cilantro chopped, to garnish
Instructions
- Soak guajillo and arbol chiles in hot water for 10 minutes until softened.
- Place soaked chiles, tomatoes, onion, garlic, water, tomato paste, vinegar, oregano, cumin and sugar in a blender.
- Blend until very smooth. Set aside.
- Season shrimp with salt and pepper.
- Pour oil into a medium skillet. Place over medium heat.
- When oil is hot and shimmering, sear shrimp for 1 - 2 minutes per side until just pink. Remove and set aside.
- Reduce heat to medium.
- Add blended sauce to the skillet. Simmer for 8 - 10 minutes until thickened.
- Stir in butter until melted and glossy.
- Return shrimp to pan and cook for 2 - 3 minutes, spooning sauce over shrimp.
- Place on a plate with warm rice or tortillas and lime wedges on the side.
- Garnish with chopped cilantro and serve hot.