Diablo shrimp

Diablo dried shrimp

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

  1. 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.
  2. Coarsely dice the tomatoes and leave the seeds, as they add flavor. Chop the onion and garlic.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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.
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