CAMARONES A LA DIABLA (SPICY SIMMERED SHRIMP)
4 servings
Add the smaller amount of árbol chiles for less heat. If you cannot find the dried chiles, you may substitute 3 canned chipotle peppers in adobo sauce, but remove the seeds.
Combine in a medium saucepan:
- 3 Roma or plum tomatoes, quartered
- ½ medium onion, coarsely chopped
- 4 garlic cloves, peeled
- 4 to 6 dried chiles de árbol, to taste, stemmed
- 3 dried guajillo chiles, stemmed and seeded
- ½ teaspoon salt
- ¾ cup water
Bring to a boil, cover, and simmer until the onion and chiles are softened, about 15 minutes. Puree with an immersion blender (or in a food processor or regular blender) until smooth. Season to taste with:
- Salt
Set aside. Heat in a large skillet over medium-high heat until hot:
- 2 tablespoons vegetable oil
Add the sauce and:
- 2 pounds medium shell-on shrimp, peeled and deveined
Simmer the shrimp for a few minutes, until firm and pink. Serve in all its saucy glory with:
- Cooked white rice
- Lime wedges
- Chopped cilantro