Welcome back food family!
I’m so excited to be sharing this recipe with you today! I hadn’t been cooking for a while since I ended up getting sick with Covid, boo! 😒
I finally feel like myself again and was craving something spicy. These 🍤 Shrimp a la Diabla hit the spot! So get your aprons and #LetsGoaCocinar!!!
I hope you enjoy them as much as my family did! 🥰
Servings: 4
Ingredients for the Shrimp Stock:
3 cups WATER
3 tbs GROUND SHRIMP POWDER
1/2 ONION
1 BAY LEAF
Ingredients for the Sauce:
3 GARLIC CLOVES
1/4 ONION quartered
6 GUAJILLO PEPPERS
8-12 DE ARBOL PEPPERS
3 ANCHO PEPPERS
5 CHIPOTLE PEPPERS
4 PEPPER CORNS
3 ROMA TOMATOES quartered
1/2 cup BITTER ORANGE JUICE
4 tbs AVOCADO, CANOLA or VEGETABLE OIL
KNORR CHICKEN BOUILLON to taste
Additional Ingredients:
2 lbs LARGE SHRIMP cleaned, deveined, tail off
3 tbs UNSALTED BUTTER
1/2 ONION sliced
2 GARLIC CLOVES minced
SALT to taste
PEPPER to taste
Instructions:
1-In a pot over medium heat prepare the SHRIMP STOCK. Add the WATER, SHRIMP POWDER, ONION and BAY LEAF. Cover the pot and let it simmer until it comes to a boil. Approximately 10 minutes. Set aside.
2-While the shrimp stock boils, remove the stems from the GUAJILLO and ANCHO PEPPERS. Then using a small knife or kitchen scissors cut the peppers lengthwise to remove the seeds. Cut them again to about 2-inch pieces. This will make it easier when sautéing in the pan. Set aside.
3-In a shallow pan over medium heat add 2 tablespoons of OIL. Once the oil is hot toss in the whole GARLIC CLOVES, and quartered ONION. Sauté them in the pan until the onion becomes translucent and soft. Approximately 2 to 3 minutes.
4-Lower the heat to low, then add the GUAJILLO, ANCHO and DE ARBOL PEPPERS. Be very careful that the peppers don't burn. Keep continuously stirring for about a minute then add the PEPPER CORNS. Keep stirring.
5-Once the peppers start to look soft, add in the TOMATOES. After about 2 to 3 minutes the tomatoes will start to get soft as well, now add 2 cups of the SHRIMP STOCK.
6-Cover the pan. Lower the heat to low. Let the veggies and stock simmer for approximately 10 minutes until all the peppers and tomatoes get very soft. Turn off the stove. Uncover the pan and let it cool off before blending.
7-Transfer the veggies with shrimp stock to the blender. Add the CHIPOTLE PEPPERS, BITTER ORANGE juice and blend.
8-In a deep pot over medium heat, add 2 tablespoons of OIL. Once it gets hot pour the sauce from the blender to the pot to fry. Use a strainer, if necessary. Keep stirring continuously for approximately 2 to 3 minutes.
9-Lower the heat to low. Season the sauce with KNORR CHICKEN BOUILLON to taste. Cover the pot and let it simmer for approximately 15 to 20 minutes, so all the flavors come together.
10-While the sauce is simmering, add the BUTTER, sliced ONION and minced GARLIC to a shallow pan over medium heat. Sauté for about a minute then add the SHRIMP. Shrimp cooks very quickly so make sure to cook them only until they change pink in color. They will get tough if you cook them too long. Lower the heat to low.
11-Pour the sauce over the shrimp. Mix with a spoon to incorporate. Let it cook over medium low heat for approximately 5 more minutes.
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