Camarones A La Diabla Mexican Spicy Shrimp Food

CAMARONES A LA DIABLA (MEXICAN SPICY SHRIMP)

Steps:

• Boil the chiles de arbol and the guajillo chiles until they are rehydrated. Remove all or some of the seeds to achieve a milder taste.
• Saute the tomatoes, 1/2 of the onion, chile de arbol, guajillo chiles, chipotle pepper, and garlic in a frying pan for about 3 minutes.
• Add the above ingredients to a blender with the orange juice and 1 tsp. of pepper and blend until everything is combined. Put through a strainer to get a smooth liquid. Set aside.
• Add the remaining half of the onion to a frying pan with the butter and the shrimp and cook over medium heat until the shrimp is cooked through.
• Add the a la diabla salsa and let cook over medium low heat for about 5 minutes or until heated through.
• Serve immediately.

CAMARONES A LA DIABLA

Steps:

• Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside.
• In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent.
• Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste.
• Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.
• Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.