Today we bring you a delicious dish typical of the rich Mexican gastronomy, they are some tender and tasty dried shrimp with a spectacular sauce based on chiles and a touch of black pepper.
Stay and learn how to prepare this recipe in a quick and easy way with these steps that we give you below.
Ingredients
- 1 kilogram of dried shrimp
- 8 dried guajillo chiles
- 3 dried chiles de árbol
- 3 cloves of garlic
- 4 medium ripe red tomatoes
- ½ medium white onion
- 4 tablespoons olive oil
- 1 teaspoon sugar
- Salt and black pepper to taste
Preparation
- Place chiles in a heatproof bowl and add ½ cup boiling water. Place a plate on top to keep warm and let steep for 15 minutes or until chiles are soft.
- Coarsely dice the tomatoes and leave the seeds, as they add flavor. Chop the onion and garlic.
- Transfer the softened chiles to a large blender, add the tomatoes, garlic, onion, pepper and sugar along with ¼ cup or 60 ml of the soaking water and blend until smooth.
- Heat a large skillet over medium-high heat, add the olive oil and shrimp, then cook the shrimp for a minute or two on each side or until lightly browned but not cooked.
- Add the red sauce to another skillet and cook for about 10 minutes over medium-low heat or until the mixture is thick and doesn’t taste so much like raw onion and garlic.
- Add the shrimp to the pan with the sauce, raise the heat to medium and cook for 3 to 5 minutes or until the shrimp are cooked through and the sauce clings to the shrimp.
- You may also be interested in our Diablo Shrimp Recipes section.
The delicious and spicy sauce for the dried shrimp a la diabla is made with dried chiles, baby tomatoes, garlic and onions, but the star of this dish is definitely the big, tasty shrimp.
Tips
- You may need to cook the shrimp in two batches to make sure you don’t overcrowd the pan and the preparation cooks better.
- Dried shrimp a la diabla can also be refrigerated for a day and reheated in a skillet over medium-low heat before serving.
- This wonderful dish is served with fresh corn tortillas as an appetizer or with rice as a main dish.
