Recipe courtesy of Baudelia Ochoa
Camarones a La Diabla
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 337
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 34 g
- Cholesterol
- 243 mg
- Sodium
- 1998 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 337
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 34 g
- Cholesterol
- 243 mg
- Sodium
- 1998 mg
Ingredients
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Directions
- For the sauce:
- Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
- For the shrimp:
- Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.
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19 Reviews
Food Network UserMay 18, 2021
pul tomatoes onion and garlic out of water pot with slotted spoon and add to blender...do not use the water. and what kinda mexican would pur ketchup into their food! just don't do it! add a bell pepper to the sautee
betty.fernandez1December 27, 2019
This will be added to our “make again” recipes!
For a vegan option use tofu instead of shrimp. Simply set an other saucepan and divide the sauce.... there is PLENTY of sauce to make everyone happy!
For a vegan option use tofu instead of shrimp. Simply set an other saucepan and divide the sauce.... there is PLENTY of sauce to make everyone happy!
Pancho P.February 17, 2018
I believe the water is just for boiling, do not include in the sauce....
d_alsabagNovember 17, 2016
First time was more like soup. So second time I made it I cut down on all the liquids, added chicken broth instead of just water, and put all the veggies for the sauce in the food processor vs. putting them in the blender after they cook, this made it thicker and less like soup. I also used one onion for this whole recipe.
Food Network UserApril 10, 2014
A little too spicy on the chipotle flavor. I agree totally with several posters that found it more like soup. Next time, I'd cut the liquids by half, use low sodium chicken broth instead of water and use only 7 oz. of the Chipotle. One large red onion would be fine as well. We'll make this again with some modifications. Enjoy
alberto91343May 16, 2013
I found this company hotdesertsauce that has a sauce with unbelievable flavor for shrimp and ready, it is a mixture of chillies, spices, in total 12 spices giving as a result PA’LADIABLA sauce (for shrimp a la diabla.
Cooking seafood with salsa PA'LADIABLA is so easy, rich and simple as say 1,2,3.
1. Put 1lb. of shrimp in a frying pan (previously washed with or without skin, depend how you like.
2. Add 4 tablespoons of PA'LADIABLA sauce, mix and wait until the shrimp is cooked.
3. Serve in a dish with white rice or salad and you are ready to eat.
Cooking seafood with salsa PA'LADIABLA is so easy, rich and simple as say 1,2,3.
1. Put 1lb. of shrimp in a frying pan (previously washed with or without skin, depend how you like.
2. Add 4 tablespoons of PA'LADIABLA sauce, mix and wait until the shrimp is cooked.
3. Serve in a dish with white rice or salad and you are ready to eat.
emi1024May 16, 2013
Too much sauce wayyyy too much onions and not enough shrimp next time ill use less onion make less sauce and add maybe an extra pound of shrimp it was like eating a spicy onion soup with just a few pieces of shrimp
Andy S.October 6, 2012
I gave this recipe 5 stars for being an excellent starting point for a camarones a la diabla sauce, but made a number of adjustments along the way. I used chicken stock instead of water, added some achiote paste (about 2 tablespoons, a handful of cilantro, and some black pepper to the blender. I also peeled and cored the tomatoes after they boiled. Even with half the recipe, there was more than enough sauce to make the number of servings the original recipe indicates. I started with less ketchup and chipotle than called for, but added a bit more ketchup at the end. Plus I put in some habanero sauce because I like things really hot! In other words, I think you have to play with this sauce to get the balance you like. But it's absolutely worth it. For the shrimp, I just cooked it with the sauce, no additional onion, and served with black beans. Really good.
Pantera79September 14, 2012
Really good and easy me and my husband loved
alejandra910August 25, 2012
Very good
