Camarones a la Diabla Deviled Shrimp (Print Version)
# Ingredients:
01 -
2 chipotle peppers in adobo sauce
02 -
¾ cup drained, canned fire roasted tomatoes
03 -
1 tablespoon freshly squeezed lime juice
04 -
3 tablespoons olive oil
05 -
1 pound medium fresh shrimp, peeled and deveined
06 -
¼ cup finely minced or grated white onion
07 -
1 tablespoon minced garlic
08 -
¼ teaspoon dried thyme
09 -
½ teaspoon cumin
10 -
Salt and pepper, to taste
# Instructions:
01 -
Place the chipotle peppers, tomatoes, and lime juice in a blender or food processor. Blend until smooth. Set aside.
02 -
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the shrimp in the pan, ensuring not to crowd the pan. Cook shrimp until one side turns pink (about 1 minute), then flip and cook until completely pink (about 1 additional minute). Remove the shrimp and keep warm by placing them in a bowl covered with a plate or foil.
03 -
Add the remaining olive oil to the skillet, then add the onion and garlic. Cook for 2 minutes.
04 -
Pour the blended chipotle pepper and tomato mixture into the skillet with the onions and garlic. Add the thyme and cumin, and simmer for about 10 minutes, until thickened. If the sauce becomes too thick, add a tablespoon or two of water, as needed.
05 -
Add the cooked shrimp back into the sauce and cook for 3 to 4 minutes. Season with salt and pepper, to taste.
06 -
Serve the shrimp and sauce over rice, beans, or in tacos.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat shrimp in 30-second intervals in the microwave to avoid overcooking.