Entree: Mexico – Tamaulipas & Gulf North – Camarones a la Diabla (Spicy shrimp sautéed in a fiery chili-tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) large shrimp, peeled and deveined (about 20–24 shrimp)
- 6 dried chiles de árbol, stemmed and seeded (adjust for heat)
- 2 dried guajillo chiles, stemmed and seeded (optional, for color and depth)
- 3 roma tomatoes (about 10 oz (300 g) total)
- 1/2 medium white onion, roughly chopped (about 1/2 cup (75 g))
- 3 garlic cloves
- 3 tbsp (45 ml) vegetable oil, divided
- 1/2 cup (120 ml) low-sodium chicken or seafood stock or water
- 1 tbsp (15 ml) white vinegar
- 1 tsp (4 g) dried oregano (Mexican or Mediterranean)
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 1 tsp (6 g) kosher salt, or to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) unsalted butter (optional, to round the sauce)
- Fresh cilantro leaves for garnish (optional)
- Lime wedges for serving (no measurement)

Show original ingredient measurements

- 1 1/2 lb (680 g) large shrimp, peeled and deveined (about 20–24 shrimp)
- 6 dried chiles de árbol, stemmed and seeded (adjust for heat)
- 2 dried guajillo chiles, stemmed and seeded (optional, for color and depth)
- 3 roma tomatoes (about 10 oz / 300 g total)
- 1/2 medium white onion, roughly chopped (about 1/2 cup / 75 g)
- 3 garlic cloves
- 3 tbsp (45 ml) vegetable oil, divided
- 1/2 cup (120 ml) low-sodium chicken or seafood stock or water
- 1 tbsp (15 ml) white vinegar
- 1 tsp (4 g) dried oregano (Mexican or Mediterranean)
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 1 tsp (6 g) kosher salt, or to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) unsalted butter (optional, to round the sauce)
- Fresh cilantro leaves for garnish (optional)
- Lime wedges for serving (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast chiles lightly in a dry skillet over medium heat for 30–60 seconds per side until aromatic but not blackened; remove and place in a bowl of very hot water to soak 10–15 minutes until softened. Reserve 1/4 cup (60 ml) soaking liquid.
2. Roast or char the roma tomatoes on a comal or under a broiler until skins are blistered and softened. Let cool slightly, then roughly chop.
3. In a blender combine softened chiles (drained, reserve a little soaking liquid if needed), roasted tomatoes, chopped onion, garlic, vinegar, oregano, sugar, and 1/4 cup (60 ml) of stock or reserved chile soaking liquid. Blend until smooth, adding up to an additional 1/4 cup (60 ml) stock for consistency. Taste and season with 1 tsp (5 ml) salt and pepper.
4. Strain the blended sauce through a fine sieve into a bowl, pressing solids to extract as much puree as possible. Set sauce aside.
5. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add the sauce and simmer, stirring occasionally, until it thickens and deepens in color, about 8–10 minutes. Add remaining 1/4 cup (60 ml) stock if sauce is too thick.
6. Season shrimp with a pinch of salt and pepper. In a separate pan, heat remaining 1 tbsp (15 ml) oil over medium-high and sear shrimp quickly, about 1–2 minutes per side until just pink and opaque; remove and keep warm.
7. Stir the cooked shrimp into the simmering sauce for 1–2 minutes to marry flavors. If using, swirl in 1 tbsp (15 ml) butter for shine and softer heat.
8. Serve immediately garnished with cilantro and lime wedges alongside steamed rice or warm tortillas.

1. Toast chiles lightly in a dry skillet over medium heat for 30–60 seconds per side until aromatic but not blackened; remove and place in a bowl of very hot water to soak 10–15 minutes until softened. Reserve 1/4 cup (60 ml) soaking liquid.
2. Roast or char the roma tomatoes on a comal or under a broiler until skins are blistered and softened. Let cool slightly, then roughly chop.
3. In a blender combine softened chiles (drained, reserve a little soaking liquid if needed), roasted tomatoes, chopped onion, garlic, vinegar, oregano, sugar, and 1/4 cup (60 ml) of stock or reserved chile soaking liquid. Blend until smooth, adding up to an additional 1/4 cup (60 ml) stock for consistency. Taste and season with 1 tsp salt and pepper.
4. Strain the blended sauce through a fine sieve into a bowl, pressing solids to extract as much puree as possible. Set sauce aside.
5. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add the sauce and simmer, stirring occasionally, until it thickens and deepens in color, about 8–10 minutes. Add remaining 1/4 cup (60 ml) stock if sauce is too thick.
6. Season shrimp with a pinch of salt and pepper. In a separate pan, heat remaining 1 tbsp (15 ml) oil over medium-high and sear shrimp quickly, about 1–2 minutes per side until just pink and opaque; remove and keep warm.
7. Stir the cooked shrimp into the simmering sauce for 1–2 minutes to marry flavors. If using, swirl in 1 tbsp (15 ml) butter for shine and softer heat.
8. Serve immediately garnished with cilantro and lime wedges alongside steamed rice or warm tortillas.