Leslie's Mexican Deviled Shrimp
 
 
A Mexican recipe for deviled shrimp that is spicy, easy to prepare and packed-full of delectable ingredients and flavours!
Author:
Recipe type: Lunch, Dinner, Dinner party,
Cuisine: Mexican
Ingredients
  • 4 to 6 roma tomatoes
  • Dried chiles de arbol (this is where the heat comes from*)
  • 2 dried guajillo chilies**
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ medium onion, thinly sliced
  • 1 clove garlic, minced
  • 1 lb. shrimp, deveined
Instructions
  1. Bring the tomatoes, 6 arbol chilies, and the guajillo chilies to a boil in a medium saucepan with 2 cups of water. Remove from heat and let cool slightly. Remove stems from both chilies, and the seeds from the guajillo chile. Puree the chilies and the tomatoes, along with the water they were cooked in, in a blender until smooth; season with salt and set aside.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced onion and saute for about 1 minute. Add the minced garlic and saute for an additional 30 seconds. Add the shrimp and saute until fully cooked. Reduce heat to low and pour the A La Diabla sauce over the shrimp and let simmer for 5 to 10 minutes until the sauce reduces slightly. Serve with Sopa de Arroz Blanco and accompany with crusty garlic bread or tostadas. Enjoy!!!
Notes
*Chiles de arbol are very spicy, and though Leslie's recipe calls for 6 she explains that less may be used for a milder dish.


**Guajillos are mild chiles that Leslie uses to give the dish it's gorgeous red hue.



Original recipe may be found here: http://www.lacocinadeleslie.com/2009/06/camarones-la-diabla.html
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2014/08/13/leslies-mexican-deviled-shrimp/