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Shrimp a la Diabla

Shrimp a la Diabla
  • Prep 10 min
  • Total 30 min
  • Servings 4
By Tablespoon Kitchens
Updated July 20, 2017

Ingredients

  • 1 lb large shrimp, cleaned and deveined (leave the tails on)
  • 2 cups tomato purée
  • 3 garlic cloves, finely diced
  • 2 jalapeño chili peppers
  • 2 chipotle chili peppers, in adobo sauce
  • 2 tablespoons olive oil
  • 1 teaspoon cumin powder
  • Salt and pepper to taste

Steps

  • 1
    Start by preparing the sauce in a deep pan on the stove. Sauté the garlic using one tablespoon of olive oil, then add the tomato puré, salt and pepper.
  • 2
    Separately grill the jalapeño chili peppers. Afterwards, put them in the food processor or blender with the chipotle peppers and blend with a little water. When finished, add the chili pepper puré to the tomato sauce mixture and continue to cook for 15 minutes.
  • 3
    In a bowl, season the shrimp with cumin, salt and pepper. Then, in a separate skillet, add the remaining olive oil and cook the shrimp until they are pink in color.
  • 4
    When cooked, combine the shrimp with the prepared sauce and stir well. Garnish with avocado slices and serve with a side of white rice.

  • Don’t cook the shrimp for too long or they will become chewy.
  • It’s better to use fresh shrimp, but if they aren’t readily available you can use frozen shrimp also. Just follow the defrosting instructions on the package.
  • This is a spicy dish, but if you prefer a milder version, skip the chipotle peppers and only use jalapeños with the veins and seeds removed.

No nutrition information available for this recipe

  • I really like "shrimp a la diabla" and would like to share one of my favorite shrimp recipes with you today. It has a picante sauce and is known as “camarones a la diabla” in Mexico. Shrimp is in season and it can be prepared in so many ways. Do you dare to try "shrimp a la diabla"? Let's get cooking!
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