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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Shrimp a la diabla ( devil shrimp ) is a very popular spicy shrimp dish in Manzanillo, Mexico. After visiting I searched the internet for a recipe, and this was the closest I found. It is traditionally served with rice and vegetables (usually a mix of lightly steamed broccoli and carrots.) I haven't tried this recipe yet but it sounds delicious. Ingredients:
3 large dried ancho chiles, stems and seeds removed |
1 dried pasilla pepper, stems and seeds removed |
1 large onion, chopped |
2 cloves minced garlic |
1/2 teaspoon dried cilantro (use fresh if avail!) |
1/4 teaspoon ground cumin |
1/4 cup vegetable oil |
1/4 cup distilled white vinegar |
1 1/2 teaspoons sugar |
1 1/2 lbs large shrimp, shelled and deveined |
Directions:
1. cover the chiles with hot water and let them sit for 15 minutes or until softened.
2. combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, cilantro, and cumin in a blender and puree to a smooth paste.
3. saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil.
4. reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.
5. add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until shrimp are done.
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