The Original Camarones a la Diabla

Name: The Original Camarones a la Diabla
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 tablespoon vegetable oil; 0.75 cup sliced white onion; 3 cloves garlic, minced; 6 dried guajillo chiles - stems removed, seeded, and cut into large pieces; 2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces; 2 large tomatoes, cut into chunks; 1.5 cups water; 0.5 cup orange juice; 1 tablespoon chicken bouillon granules; 2 pounds raw shrimp (31-35 count), peeled and deveined; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 1 teaspoon olive oil; 1 tablespoon butter; 0.75 cup sliced white onion; 2 cloves garlic, minced

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Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

Recipe by Jenny Aleman de Bolaños

Updated on February 1, 2020

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

Sauce:

1 tablespoon vegetable oil
¾ cup sliced white onion
3 cloves garlic, minced
6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
2 large tomatoes, cut into chunks
1 ½ cups water
½ cup orange juice
1 tablespoon chicken bouillon granules

Shrimp:

2 pounds raw shrimp (31-35 count), peeled and deveined
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon butter
¾ cup sliced white onion
2 cloves garlic, minced

Directions

Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

Cook's Note:

Instead of guajillo chiles, you can use more ancho chiles or any of those sweet, smoky chiles you find at specialty markets.

Nutrition Facts (per serving)

166	Calories
5g	Fat
10g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 166
% Daily Value *
Total Fat 5g	7%
Saturated Fat 2g	8%
Cholesterol 177mg	59%
Sodium 502mg	22%
Total Carbohydrate 10g	3%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein 20g
Vitamin C 19mg	93%
Calcium 58mg	4%
Iron 4mg	19%
Potassium 466mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.