Camarones a la Diabla
By: McCormick Kitchens
Made With:
Juicy shrimp in a fiery and flavorful red sauce made with ripe Roma tomatoes and 2 types of chili pods – California and Chile de Arbol. Enjoy with rice, warm tortillas or tostadas, and your favorite ice-cold beverage to tame the spicy heat!
Juicy shrimp in a fiery and flavorful red sauce made with ripe Roma tomatoes and 2 types of chili pods – California and Chile de Arbol. Enjoy with rice, warm tortillas or tostadas, and your favorite ice-cold beverage to tame the spicy heat!
Key products
Instructions
- Place chilis in large heat-safe bowl. Add boiling water; cover. Soak chilis 30 minutes or until softened. Remove chilis with tongs or slotted spoon and transfer to blender container, discarding soaking liquid. Add remaining 1/2 cup water, tomatoes, onion, garlic, salt and cumin; cover. Blend on high speed until smooth. Set aside.
- Heat oil in large deep skillet on medium-high heat until shimmering. Carefully add chili mixture to skillet (hot oil may splatter, reduce heat slightly if needed!). Cook and stir until slightly thickened, about 10 minutes.
- Stir in shrimp. Cook and stir until just pink, about 10 minutes. Serve with rice, warm tortillas or tostadas.
