Main Dish

Camarones a la Diabla

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!
10m
PREP TIME
20m
COOK TIME
191
CALORIES
11
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 6 Servings

  • 6 El Guapo California Whole Chili Pods, stemmed and seeded
  • 10 to 15 El Guapo™ Arbol Chilis, stemmed and seeded
  • 2 cups boiling water
  • 1/2 cup water
  • 3 Roma tomatoes, cored
  • 1/2 cup chopped white onion
  • 3 medium cloves garlic
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon McCormick® Ground Cumin
  • 2 tablespoons vegetable oil
  • 2 pounds large shrimp, peeled and deveined

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 Stir in shrimp. Cook and stir until just pink, about 10 minutes. Serve with rice, warm tortillas or tostadas.

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes