Today we bring you this recipe for Nayarit style shrimp diablo, a typical dish of this Mexican town. Exquisite, very easy to prepare, it combines guajillo chili, chile de árbol and green chile.
This recipe is really for people who love spicy. Come and stay and let us prepare this exquisite dish.
- 500 grams of shrimp
- Huichol or hot sauce, to taste
- 2 guajillo or california peppers
- 1 chile de árbol
- 1 green chili
- 2 tomatoes
- ½ liter of water
- 2 chopped garlic
- ½ teaspoon pepper
- ¼ medium onion
- ½ cup ketchup
- ¼ cup oil
- Salt to taste
- 2 tablespoons butter
- In a medium saucepan with ½ liter of water over low heat, bring the chile de arbol, guajillo chiles, tomatoes and green chile to a simmer. Let cook for 5 minutes, set aside and let cool.
- Wash well and remove the shells from the shrimp while the rest of the vegetables are cooking.
- Blend the tomatoes and chiles, add the hot sauce (huichol) to taste, the garlic and blend until you have a thick sauce. Once the sauce is ready, take it to a strainer and pour it into a medium sized container.
- In a saucepan pour the oil and heat over medium-low heat, then add the shrimp, pepper and one of the garlic. Stir slowly and constantly and when the shrimp turn pink but are not yet fully cooked, remove them and take them to a bowl for 1 minute.
- Add the rest of the oil and butter to the same pan in which you cooked the shrimp, then add the tomato sauce with chili, ketchup, salt to taste, stir and rectify, once the sauce is to your liking, add the shrimp again and cook for 4 minutes.
- If you want you can reserve the shrimp shells and cook them with the tomatoes.
- In case you don’t have huichol sauce, you can use the hot sauce of your preference.
- Do not let the shrimp cook for more than 4 minutes in the tomato and chili sauce as they become very chewy.
- Nayarit style shrimp a la diabla can be served with avocado, tomato and onion salad, rice or beans as it is very versatile and provides an incredible mix of flavors to these dishes.