Wednesday, September 4, 2013

Camarones a La Diabla

The first time we tried Camarones a La Diabla was at our local Mexican restaurant. We were looking for something with some heat, and boy did we find it. Wow! This dish became an instant favorite of ours, and we knew we would have to start making it at home. This recipe doesn't use the grill, but we thought we would share it anyway.  

Camarones a La Diabla

Ingredients Needed
Shrimp, cayenne, ketchup, butter, lime, habanero, and Naga Jolokia (ghost pepper) sauce. We usually add some onion, bell pepper and mushrooms, but, we were out. Lack of veggies isn't going to stop us!

Chopped habanero
Chop up the habanero.

Butter and habanero
Melt the butter and add the chopped habanero. Watch out for the fumes!

Add lime
Add a couple of squirts of lime. Fresh lime juice would probably be better, but... well, we were out of that too!

Cayenne pepper
3 heaping Tablespoons of cayenne pepper. Yes, we said 3! Ok, you can add less if you like, but this is how we make it.

At this point you can also add a bit of chile powder. We have used all three, either individually, or in a combination. My son really likes the smokey flavor from the Ancho chile. Add amount according to your taste. Maybe start with a teaspoon and go from there.

Simmer for a minute
Stir it up to form your base sauce.

Add some ketchup
Add a big ol' squirt of ketchup and stir again. The ketchup adds a bit of sweetness. 

Put in some shrimp
Dump in the shrimp, stir, and cover. Cook for 5 - 10 minutes. 

Add some Naga Jolokia sauce, maybe one teaspoon MAX!
Careful here. Add about 1 teaspoon of Naga Jolokia (ghost pepper) sauce. Watch out for the fumes! If your sauce is too thick, add some more butter. 

A little salt
Salt to taste. Stir, cover, stir, reduce. Get ready...

Time to eat
Serve it up with some bread (and maybe a glass of milk?) Enjoy!

There is an updated version of this recipe at Cook This Again, Mom!

No comments:

Post a Comment