Probably because the rich sauce is basically a salsa, my favorite Mexican seafood dish is Camarones a la Diabla.
A lot of recipes online rely heavily on guajillo+tomato and end up tasing like a spicy enchilada sauce. However the times I’ve most enjoyed the dish it has been a buttery and tangy sauce, it’s own unique flavor distinctly different from an enchilada sauce – that’s what I’m aiming for here.
After test kitchenting two different batches I settled on a combination of four dried peppers:
Arbol for fire
Guajillo for body
Negro for smokiness
Puya for tart/tang
​
**INGREDIENTS:**
* 6 garlic cloves * 1 large white onion (11oz) * 5 dried Guajillo * 5 dried Puya * 2 dried Negro * 5-8 dried Arbol (depending on level of spice desired) * One 14.5 oz can petite diced tomatoes, including liquid * 2 cups chicken stock * 7 whole allspice berries * ¼ tsp dried cumin * 1 tsp Mexican Oregano (could use more if you like) * 2 whole cloves * 1 tsp baking flour (thickens the sauce) * 4 TBSP butter * 1 TBSP sea salt * 2 tsp lime juice * 2 tsp cider vinegar * 2 lbs of shrimp
​
**PROCEDURE:**
Chop the onion and garlic and cook with a little oil in a pot until the onions turn clear.
Add all other ingredients to the pot (except the shrimp) and bring to a boil. Remove from heat, cover pot and let sit for half an hour.
Blend sauce until smooth.
Cook shrimp separately and combine with sauce before serving.
​
**THOUGHTS:**
I was very happy with the results and the final sauce will definitely not be mistaken for an enchilada sauce. 4 tablespoons of butter might sound like a lot, but the amount of butter that goes into a delicious Indian curry would shock most people. The use of four different types of dried chili gives it a nice complexity. This recipe will be going into my file to make for guests again in the future.
49thDipper
As somebody that used to set subsistence shrimp pots, I screen shotted this recipe. Thank you friend for doing the test kitchening!
2 Comments
Camarones a la Diabla (Deviled Shrimp) recipe
**INTRO:**
Probably because the rich sauce is basically a salsa, my favorite Mexican seafood dish is Camarones a la Diabla.
A lot of recipes online rely heavily on guajillo+tomato and end up tasing like a spicy enchilada sauce. However the times I’ve most enjoyed the dish it has been a buttery and tangy sauce, it’s own unique flavor distinctly different from an enchilada sauce – that’s what I’m aiming for here.
Months ago I had experimented with chili Puya but found it [too tart/tangy](https://www.reddit.com/r/SalsaSnobs/comments/wl7rx9/salsa_to_try_dried_chile_puya_peppers/) for a standalone salsa… but used in this recipe the Puya gives a nice tang.
After test kitchenting two different batches I settled on a combination of four dried peppers:
Arbol for fire
Guajillo for body
Negro for smokiness
Puya for tart/tang
​
**INGREDIENTS:**
* 6 garlic cloves
* 1 large white onion (11oz)
* 5 dried Guajillo
* 5 dried Puya
* 2 dried Negro
* 5-8 dried Arbol (depending on level of spice desired)
* One 14.5 oz can petite diced tomatoes, including liquid
* 2 cups chicken stock
* 7 whole allspice berries
* ¼ tsp dried cumin
* 1 tsp Mexican Oregano (could use more if you like)
* 2 whole cloves
* 1 tsp baking flour (thickens the sauce)
* 4 TBSP butter
* 1 TBSP sea salt
* 2 tsp lime juice
* 2 tsp cider vinegar
* 2 lbs of shrimp
​
**PROCEDURE:**
Chop the onion and garlic and cook with a little oil in a pot until the onions turn clear.
Add all other ingredients to the pot (except the shrimp) and bring to a boil. Remove from heat, cover pot and let sit for half an hour.
Blend sauce until smooth.
Cook shrimp separately and combine with sauce before serving.
​
**THOUGHTS:**
I was very happy with the results and the final sauce will definitely not be mistaken for an enchilada sauce. 4 tablespoons of butter might sound like a lot, but the amount of butter that goes into a delicious Indian curry would shock most people. The use of four different types of dried chili gives it a nice complexity. This recipe will be going into my file to make for guests again in the future.
As somebody that used to set subsistence shrimp pots, I screen shotted this recipe. Thank you friend for doing the test kitchening!