Serves 6 as a tapa

Working ahead: The sauce can be prepared several days ahead; cover and refrigerate. Complete step 3 shortly before serving.

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Name: Devilish Shrimp (Camarones a la Diabla)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 2 garlic cloves, unpeeled; 8 medium-large (about 2 ounces) dried guajillo chiles stemmed and seeded; 1/4 teaspoon dried oregano, preferably mexican; 1/4 teaspoon black pepper, preferably freshly ground; a big pinch cumin, preferably freshly ground; 1 cup fish broth, chicken broth or water plus a little more if needed; 2 tablespoons vegetable oil or olive oil; 3 to 4 tablespoons red hot sauce (in acapulco, many cooks choose tamazula brand); 1 teaspoon salt; 1 teaspoon sugar for finishing the dish; 2 tablespoons butter; 1 small white onion sliced 1/4 inch thick; 1 pound shrimp

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INGREDIENTS

2 garlic cloves, unpeeled
8 medium-large (about 2 ounces) dried guajillo chiles ; stemmed and seeded
1/4 teaspoon dried oregano, preferably mexican
1/4 teaspoon black pepper, preferably freshly ground
a big pinch cumin, preferably freshly ground
1 cup fish broth, chicken broth or water ; plus a little more if needed
2 tablespoons vegetable oil or olive oil
3 to 4 tablespoons red hot sauce (in acapulco, many cooks choose ; tamazula brand)
1 teaspoon salt
1 teaspoon sugar ; for finishing the dish
2 tablespoons butter
1 small white onion ; sliced 1/4 inch thick
1 pound shrimp

Servings

INSTRUCTIONS

1. Make the sauce. Roast the unpeeled garlic on an ungreased griddle or in a heavy skillet over medium heat, turning occasionally, until soft (they'll blacken in spots), about 15 minutes; cool and peel. White the garlic is roasting, toast the chiles on another side of the griddle or skillet a couple at a time; open them flat and press them against the hot surface with a metal spatula until they are very aromatic and have lightened in color underneath---about 10 seconds per side. In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water.

Combine the oregano, black pepper and cumin in a food processor or blender. Add the drained chiles, garlic and 1/2 cup of the broth. Blend to a smooth puree, scraping and stirring every few seconds. (If the mixture just won't go through the blender blades, add a litle more liquid.) Press through a medium-mesh strainer into a bowl.

Heat 1 tablespoon of the oil in a heavy, medium-small (2- to 3-quart) pot (such as a Dutch oven or Mexican cazuela) over medium-high. When the oil is hot enough to make a drop of the puree sizzle sharply, add the puree and stir constantly until it reduces into a thick paste, 5 to 7 minutes. Stir in the remaining 1/2 cup broth or water, partially cover and simmer over medium low, stirring occasionally, for 20 to 30 minutes as the flavors come together. Add the hot sauce and, if necessary, stir in a little more broth or water to bring the sauce to a medium, saucy consistency. Taste and season with a generous teaspoon salt and the sugar.

2. Finish the dish. In a large skillet, melt the butter and the remaining tablespoon of the oil over medium-high heat. Add the onion and cook, stirring, until slightly softened, 2 to 3 minutes. Add the shrimp, sprinkle with salt and cook, stirring, until the shrimp are done, about 3 minutes longer. Add the sauce and stir everything together for about 1 minute. Your Devilish Shrimp are ready to serve.

NOTES

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Devilish Shrimp (Camarones a la Diabla)

2 garlic cloves, unpeeled
8 medium-large (about 2 ounces) dried guajillo chiles stemmed and seeded
1/4 teaspoon dried oregano, preferably mexican
1/4 teaspoon black pepper, preferably freshly ground
 a big pinch cumin, preferably freshly ground
1 cup fish broth, chicken broth or water plus a little more if needed
2 tablespoons vegetable oil or olive oil
3 to 4 tablespoons red hot sauce (in acapulco, many cooks choose tamazula brand)
1 teaspoon salt
1 teaspoon sugar for finishing the dish
2 tablespoons butter
1 small white onion sliced 1/4 inch thick
1 pound shrimp

Heat 1 tablespoon of the oil in a heavy, medium-small (2- to 3-quart) pot (such as a Dutch oven or Mexican cazuela) over medium-high. When the oil is hot enough to make a drop of the puree sizzle sharply, add the puree and stir constantly until it reduces into a thick paste, 5 to 7 minutes. Stir in the remaining 1/2 cup broth or water, partially cover and simmer over medium low, stirring occasionally, for 20 to 30 minutes as the flavors come together. Add the hot sauce and, if necessary, stir in a little more broth or water to bring the sauce to a medium, saucy consistency.  Taste and season with a generous teaspoon salt and the sugar.

2. Finish the dish.  In a large skillet, melt the butter and the remaining tablespoon of the oil over medium-high heat.  Add the onion and cook, stirring, until slightly softened, 2 to 3 minutes.  Add the shrimp, sprinkle with salt and cook, stirring, until the shrimp are done, about 3 minutes longer.  Add the sauce and stir everything together for about 1 minute.  Your Devilish Shrimp are ready to serve.

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Nutrition

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Serving Size: 1 Serving (593g)
Recipe Makes: Servings

Calories: 900
Calories from Fat: 413 (46%)

Amt Per Serving		% DV

	Total Fat 45.9g	61 %
	Saturated Fat 21.1g	106 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 7.1g
Cholesterol 757.1mg		233 %
Sodium 994.6mg		34 %
Potassium 1015.3mg		27 %
Total Carbohydrate 27g		8 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 24.2g
Protein 92.7g		132 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 900

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