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Camarones a la Diabla
main dishes

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

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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

  • 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.

Nutrition information (per Serving)

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