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Camarones Diablos (Devil Shrimp)

Rated as 4.27 out of 5 Stars

"This dish is very spicy, somewhere between sweating brow and teary eyes! Sometimes you just have to wake up your taste buds. Serve over brown rice cooked in chicken broth and butter that is reminiscent of risotto. I have made the rice with water and bouillon instead of broth, with very little change in the flavor or texture. Like so many dishes, this one is better the next day. I adapted this recipe from the chipotle shrimp recipe on this site."
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Ingredients

1 h servings 402 cals
Original recipe yields 4 servings

Directions

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  1. Combine chicken broth, brown rice, 1 tablespoon butter, and salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
  2. Heat 1 tablespoon butter and olive oil in a skillet over medium heat; cook and stir onion and jalapeno peppers in the hot butter and oil until onion is slightly softened, 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
  3. Pour red wine and Worcestershire sauce into onion mixture; mix in chipotle peppers. Cook and stir mixture until liquid is slightly evaporated, about 5 minutes. Add shrimp and cook until opaque, about 5 minutes. Reduce heat and simmer until liquid is reduced, about 15 minutes. Serve shrimp mixture over cooked rice.

Footnotes

  • Cook's Notes:
  • If using smaller shrimp, I would let the sauce cook longer and let it simmer for a shorter time.

Nutrition Facts


Per Serving: 402 calories; 12.4 g fat; 36.2 g carbohydrates; 31.1 g protein; 274 mg cholesterol; 771 mg sodium. Full nutrition

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Reviews

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  1. 11 Ratings

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Most helpful positive review

I decided to follow the original instructions and thought it was fantastic. The suggestions seemed to be for anyone who was looking for less heat. For me, the hotter the better. I'll make this a...

Most helpful critical review

Based on Dick's original description of this recipe, along with the extreme amount of chipotle peppers in adobo, I just knew this was going to be a bit hot for us, though we do like very spicy f...

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I decided to follow the original instructions and thought it was fantastic. The suggestions seemed to be for anyone who was looking for less heat. For me, the hotter the better. I'll make this a...

It’s kind of sweet tasting and barbequey if you like that kind of stuff. But it’s good other than that. Restaurant is still better but maybe I’ll find a recipe I like more

Based on Dick's original description of this recipe, along with the extreme amount of chipotle peppers in adobo, I just knew this was going to be a bit hot for us, though we do like very spicy f...

I'm a little sorry that I didn't use all of the recommendations listed here. My husband and I love heat. The flavor in this dish was amazing, and the heat was out of this world. I used two la...

I've been wanting to make this recipe for a long while now and finally decided to make it for SUPER BOWL SUNDAY.. and I must say IT WAS VERY VERY SPICY!! I omitted it just a little and took the ...

I added red and green bell peppers. I kept the jalapeno seeds and wooooo!!! Bam! Hot hot but so good. My husband and I love extra spicy food. I did not make the rice just threw it in a bowl with...

I did not add jalapeno's (tossed in a sliced green pepper instead) and only used 3-4 of the chipotle peppers which was more than enough heat. Too much heat and you can't taste the shrimp! Overal...

Loved this recipe!! I did add one sliced red & green bell pepper when cooking the onion, but followed all other directions! It is a spicy dish - heat & smokey flavor. So yummy, we will make agai...

I added extra butter and garlic and olive oil , some garlic powder and tobasco. Turned out great. We used 3cups white jasmine rice with 3 chicken cubes. Turned out great :))