Camarón Del Diablo

READY IN: 50mins
Recipe by Holley Mc

After trying and trying to come close to my hubbys favorite Mexican dish. We tried this and he absolutely loves it. Its great on a tortilla (as a fajita) or served with either rice or pasta.

Top Review by Chef BJ in Ramstein

Wow-this was awesome! I made this for dinner tonight and we loved it, I didn't have all the ingredients so I subbed a few things and it was still yummo. I used a cup of white wine in place of tomato sauce and just added a few tbl spoons of tomato paste-I didn't have any chili peppers so I used red pepper flakes and some hot sauce plus I used the hot Rotel. I added a few tbls of sour cream to thicken my sauce and we served it over angel hair pasta-mmm, mmm good. My hubby couldn't get enough and is already asking me to make this for a dinner party for his co-workers :) It's a keeper! Thanks for sharing

Ingredients Nutrition

Directions

  1. Squeeze out juice from lemon over shrimp and sprinkle with Adobo. I like to do this for at least 2 hours, but its not necessary.
  2. In large skillet fry onion, garlic and peppers in olive oil slowly for 3-5 minutes.
  3. Add rotel and tomato sauce. Cook for an additional 3-5 minutes.
  4. Add shrmip and chicken broth and cook for 25 minutes.
  5. At the end, test soup. if not spicy enough, add more peppers, if too spicy add more broth and cook on high 5 minutes.
  6. Serve with tortillas, rice or pasta.

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