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
| 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 count shrimp, shelled and deveined |
| 3–4 | limes, quartered |
| *Embasa sells 7-ounce cans of chipotle chilies in adobo sauce in the Hispanic section of most supermarkets.
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
- Prepare 6–8 wooden skewers by soaking them in water for 30 minutes.
- To make the diabla sauce, combine the canned chipotle chiles 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.
