Camarones a la diabla (Mexican deviled shrimp)
Shrimp simmered in a smoky, fiery chipotle tomato sauce, the Mexican seafood-shack favorite served with rice and lime.
- 35 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.43 a serving
- 420 calories
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice, rinsed
- ½ white onion, finely chopped
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo, finely chopped, with a spoonful of the sauce
- 1 can tomato sauce, 8 oz
- 1 tbsp butter
- 12 oz frozen raw shrimp, thawed, peeled and patted dry
- 1 lime, cut into wedges
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 2½ cups water, divided
- 1 tsp salt, divided
- 1 tbsp vegetable oil
- ½ tsp dried oregano
Each serving has about 420 calories, 23 g protein, 64 g carbs and 8 g fat, and costs about $2.43 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No tomato sauce? Crushed tomatoes work.
- No butter? Ghee works.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Put the rice, 2¼ cups of the water and ½ teaspoon of the salt in a medium and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook for 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
Heat the oil in a large over medium heat and cook the onion for 4 minutes, until soft. Add the garlic for 30 seconds.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 4 min 30 sec
in the chipotles, tomato sauce, oregano, the rest of the water and the rest of the salt and 5 minutes, until slightly .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 5 min
Dolly’s tip: Chipotles are hot. If you’re unsure, start with one, taste, and add the second for more fire.in the butter until .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heat
Add the shrimp and 3 to 4 minutes, turning them in the sauce, until pink and opaque.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 3 min 30 sec
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Scatter the cilantro over and serve with the rice and lime wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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