StovetopMexican
Camarones a la diabla
Shrimp, a red chile sauce that should make you sweat, rice. Fast. The sauce is dried chile, not a bottle of hot sauce dumped in.
Made it?
30 min · 25 min hands-on · pull 145°F
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- shrimp, peeled2 lb
- dried chile de árbol, or 4 plus a guajillo6
- garlic cloves2
- tomato1
- kosher salt1 tsp
- to serverice
- to finishlime
Method
- 1
Toast chiles 20 seconds. Soak 10 minutes. Blend with tomato, garlic, salt.
- 2
Sauce in a hot pan 3 minutes. Shrimp in, 2–3 minutes until just opaque.
- 3
Rice, lime. If you cannot feel heat, you under-chiled it.
If you don’t have it
- shrimp → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
- shrimp, peeled → What you actually have, if it is the same muscle family. Árbol is the burn. Guajillo is the body. Both.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making hushpuppies.
When the fish comes off, or the last minutes of ribs. Cornmeal, buttermilk, onion, 350°F oil until they float blond.
25 min
- With this dish, try making greek orzo salad.
While the lamb or chicken is on the grate. Better after 20 minutes. Cook orzo like pasta. Dress warm so it drinks the lemon. Fold the rest in cold.
25 min
- With this dish, try making mexican chopped salad.
While the steak rests. Also a Tuesday with leftover chicken. Chop small. Dress with lime, oil, cumin. Cotija last.
20 min