dinner · dairy-free
Camarones a la diabla
Seared shrimp in a smoky, spicy tomato sauce built from dried guajillo and árbol chiles. The sauce clings well to rice or tortillas.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains crustacean shellfish.
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Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Remove the stems and seeds from the dried chiles and soak them in hot water for 10 minutes, then drain. Blend the guajillos with the tomatoes and garlic. Add the árbol chile to suit your taste for heat and blend once more.
-
2
Blot the shrimp dry and season with half the salt. Heat the oil in a skillet over medium-high heat and sear the shrimp on one side for about 1 minute. Move them to a clean plate; they will finish cooking in the sauce.
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3
Reduce the heat and carefully pour the blended sauce into the skillet. Add the rest of the salt and simmer for 7 to 9 minutes, until thickened.
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4
Return the shrimp and any juices to the pan and simmer until they are firm and opaque throughout. Serve with lime wedges.
