Barbara Adams: Camarones a la Diabla, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Camarones a la Diabla
Devil’s Shrimp
Recipe

This spicy Mexican favorite couldn’t be easier to prepare. Add some rice and simple grilled veggies for a perfect summer dinner in minutes.

Ingredients

Serves 6

2–3		individual chipotle chiles in adobo sauce*
1	tablespoon	adobo sauce (from the canned chiles)
1 1/2	cups	tomato juice
1 1/2	pounds	21–25 shrimp, shelled and deveined
3–4		limes, quartered

*Embasa sells 7-ounce cans of chipotle chilies in adobo sauce in the Hispanic section of supermarkets, and at Mexican and Latin markets.

Note: This recipe produces a lightly spicy sauce. Turn up the heat by adding more chiles and adobo sauce, or using a little less tomato juice.

Directions

6–8 wooden skewers soaked in water for 30 minutes.

To make the diabla sauce, combine the canned chipotle chilies and tomato juice in a blender and puree until smooth. Set aside.
Place the shrimp in a spacious bowl and add ¾ cup of the diabla sauce. Marinate for 20 minutes in the refrigerator.
Thread the shrimp on skewers, leaving a bit of space between so that they cook well on all sides.
Grill the shrimp over high heat for 3 minutes, turning once to promote even cooking. Avoid overcooking or charring the shrimp.
Remove from the grill and serve with the remaining diabla sauce and lime wedges.

Preparation time: 30—40 minutes (includes marinating the shrimp)


	How To:


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