Also known as Camarones ala Diabla, there’s nothing quite like an authentic Mexican Shrimp Diablo recipe!
2 jalapeno peppers, seeds removed
2 dried New Mexico or guajillo chilies, soaked for 30 min in warm water, drained, torn into small pieces
3 large tomatoes
1 cup fresh cilantro
5 cloves garlic, peeled
4 tablespoons olive oil
1 onion, chopped
3 lbs. shrimp, peeled and deveined
1/2 cup white wine
salt and pepper to taste
fresh lime, sliced for garnish
In a food processor combine jalapeno peppers, chili peppers, tomatoes, cilantro and garlic and blend until a thick but not completely smooth.
Heat olive oil in a skillet. Sauté onions until soft. Add the shrimp, sautéing until just pink. Add the tomato and chili mixture, white wine and salt and pepper. Simmer until hot and bubbly.
Serve over rice and garnish with fresh lime slices.