I love Camarones a la Diabla. It is a dish I often order in a Mexican restaurant. The name sounds so much prettier in Spanish – it translates to Devils shrimp and sounds so gothic and corny in English.
I love shrimp because it is so versatile, but this dish is certainly one of my favorites because it is so saucy, flavorful, spicy, and not to mention so simple to make at home.
The sauce is made up of red chile pods and for a bit of added heat I added a couple chile de arbol peppers. To make the sauce you can use guajillo chile peppers, New Mexico chile, or California chile – whatever you have on hand will be delicious for this recipe.
Similar to making red chile sauce you boil the pods until tender and blend them up with chile de arbol peppers, garlic, and tomatoes.
They key to the best Camarones a la Diabla is to splurge on fresh and extra-large shrimp. I peeled and deveined them, and kept the tails on for a pretty presentation.
I quickly seared the shrimp with olive oil in a skillet and then poured the sauce until the sauce is hot and the shrimp is thoroughly cooked. This dish cooks fast – under 5 minutes!