Creamy Camarones a la Diabla (Diablo Shrimp)
An easy and flavorful dish, the scrumptious, plump shrimp coated in a spicy-red chili and tomato sauce turns this meal into a delicious adventure. Experience just the right amount of heat from the guajillos, árbol and chipotle chilies, balanced with savory-sweet tomatoes and a touch of whole milk for a creamy coating.
Ingredients
- 1½ pounds large raw shrimp, tail on
- 10 dried guajillo chiles, seeds and stems removed
- 1 dried árbol chile, stem removed
- 1 garlic clove
- 1 cup onion, chopped, divided
- ¼ cup olive oil, divided
- 3 Roma tomatoes, chopped
- 1 canned chipotle chile with 2 tablespoons adobo sauce
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ½ cup Crystal whole milk
- White rice for serving
- Fresh cilantro sprig for garnish
Products used
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Whole Milk
Directions
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Step 1
Place dried guajillo and árbol chile skins in a medium saucepan with enough water to cover over medium heat. When water comes to a boil, immediately remove saucepan from heat and let chiles soak for 15 minutes. Drain.
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Step 2
Transfer chile skins to blender. Add garlic, ½ cup onion and chipotle chiles with adobo. Blend until smooth. Run sauce through a strainer, scraping with a spoon. Set aside.
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Step 3
Heat 1 tablespoon olive oil in a large pan over medium heat. Add remaining onion and sauté for 2 minutes or until onion begins to soften. Stir in tomatoes, cook for 3 minutes then add chile sauce. Cook for 2 minutes.
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Step 4
Season shrimp with ½ teaspoon salt and ¼ teaspoon black pepper. Heat remaining oil in a large sauté pan over medium-low heat. Add shrimp and cook 1-2 minutes on each side or until shrimp turns pink.
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Step 5
Return sauté pan with sauce back to medium low heat. Stir in milk, season with remaining salt and pepper. Add shrimp and stir to coat with creamy sauce; cook for 3 minutes. -
Step 6
Serve with white rice and garnish with a parsley sprig.
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Recipe & Photos: Ericka Sanchez / Nibbles & Feasts
