The Original Camarones a la Diabla

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 166 Calories

Ingredients

• ½ teaspoon salt
• 1 ½ cups water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• ½ cup orange juice
• ½ teaspoon ground black pepper
• 3 cloves garlic, minced
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 tablespoon chicken bouillon granules
• 2 large tomatoes, cut into chunks
• ¾ cup sliced white onion
• 6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
• 2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
• 2 pounds raw shrimp (31-35 count), peeled and deveined

Recipe Instructions

Step 1

Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.

Step 2

Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.

Step 3

Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.

Step 4

Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.