Camarones a la Diabla

Ingredients

• 3 whole dried guajillo chiles
• 2 whole dried arbol chiles
• 4 whole garlic cloves
• ½ whole lime
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• ¼ whole white onion
• 2 tablespoons fresh cilantro leaves

Instructions

1. 1

   Remove the stems and seeds from the guajillo and arbol chiles by pinching the stem end, pulling it off, and shaking the seeds into the sink or trash.

2. 2

   Place a skillet over medium-high heat with no oil or water and lay the cleaned chiles flat in the hot pan, pressing them gently against the surface for about 10 seconds per side until they smell fragrant—do not burn them.

3. 3

   Transfer the toasted chiles to a bowl, pour in 1 cup of hot water from the tap, and let them soak for 5 minutes until soft and pliable.

4. 4

   Pour the chiles and soaking water into a blender, add the 4 garlic cloves and squeeze in the juice from the lime half, then blend on high speed for 60 seconds until completely smooth.

5. 5

   Pour the chile sauce through a fine-mesh strainer into a small bowl, pressing with the back of a spoon to extract all liquid and leave behind any tough bits.

6. 6

   Slice the onion quarter lengthwise from root to tip into thin strips roughly 1/8-inch wide, then set aside.

7. 7

   Pat the shrimp dry with paper towels by laying them on a folded towel and gently pressing down, so they brown instead of steam.

8. 8

   Place the same skillet over medium-high heat and pour in 3 tablespoons of olive oil, then wait about 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

9. 9

   Add the shrimp to the hot oil in a single layer and cook without moving them for 2 minutes until the undersides turn opaque and pale pink.

10. 10

    Flip each shrimp over with tongs or a fork and cook for another 1 minute until the second side also turns opaque pink.

11. 11

    Remove all the shrimp from the pan with a slotted spoon and place them on a clean plate, leaving the oil in the skillet.

12. 12

    Add the sliced onion strips to the oil still in the pan and stir once every 30 seconds for 2 minutes until the onion turns translucent and soft.

13. 13

    Pour the strained chile sauce slowly into the pan while stirring constantly with a wooden spoon to combine evenly with the oil and onion.

14. 14

    Bring the sauce to a gentle simmer over medium heat—you will see small bubbles breaking the surface—then cook for 2 minutes, stirring occasionally.

15. 15

    Return the shrimp to the pan and stir gently for 1 minute until they are completely coated in the chile sauce and heated through.

16. 16

    Tear or chop the cilantro leaves into small pieces roughly the size of a grain of rice and scatter them evenly over the top of the shrimp and sauce.

17. 17

    Divide the shrimp and sauce between two plates or bowls, making sure each portion gets an equal share of the spicy liquid.

Tools you’ll need

• 12-inch skillet
• blender
• fine-mesh strainer
• small bowl
• cutting board
• chef's knife
• paper towels
• slotted spoon
• wooden spoon
• tongs
• two serving plates or bowls

More recipes like this

• 

  Ghanaian Fufu with Light Soup

  50 min

• 

  Pierogi z Kapustą i Grzybami

  90 min

• 

  Barley and Mushroom Bowl with Crispy Shallots

  45 min

• 

  Tanjia Marrakchia

  90 min