Camarones a La Diabla

Total Time
1hr
Prep
15 mins
Cook
45 mins

A great HOT shrimp dish. Posted for Zaar World Tour 05

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside.
  2. In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent.
  3. Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste.
  4. Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.
  5. Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.
Most Helpful

5 5

This dish had amazing flavor! We like hot and spicy foods, so I actually used 2 1/2 serranos (next time, I'd use 3),then I followed the recipe for the other peppers (I used poblano vs. ancho). Then, I added cayenne pepper and crushed red pepper, and it still wasn't "hot", but it had a great, rich taste and a nice kick. I used one whole sweet onion, and I did add the full amount of catsup. I served it with yellow, spanish rice, refried beans and fresh tortillas. I just can't say enough about the wonderful flavor of this sauce and the shrimp! This is definitely our new fave shrimp dish!

5 5

Just made this for Christmas Eve Dinner. What a treat! this is excellent. I changed the peppers and only used one serrano pepper (I do not like it that spicy) but is was great!

5 5

This was delicious! I also added some roasted poblano chiles to the mixture, but omitted the serrano chiles because I cannot handle too much chile. Definitely will make this again!