Whenever it’s a slow news week here at the Diablo fan page, our attentions inevitably turn to our stomachs. So today, we wanna share this recipe for the classic Mexican dish, Camarónes ala Diablo, or The Devil’s Shrimp.
And, since this is the DiabloSport Fan Page, we’ve got a special recipe edition that we like to call “Shrimp ala DiabloSport.”
Warning: this dish is hot! We recommend that you manage the fire with many bottles of premium Mexican beer. We prefer Negra Modelo and Dos Equis, but some Corona or Pacifico will do in a pinch.
Shrimp ala DiabloSport (serves 6)
Ingredients:
3 lbs shrimp, (20-24 count, shelled and deveined)
1/2 onion, sliced
8 garlic cloves, minced
3 jalapeño peppers, seeded and sliced
3 habanero peppers, seeded and sliced
1 small can chipotles in adobo sauce
3 tomatoes
1 stick of butter
Juice of 1 lime
Salt and Pepper
Preparation:
In a large skillet, sauté the peppers in a little bit of the butter.
When softened, toss peppers into a blender or food processor with 2 garlic cloves and all the tomatoes. Blend until smooth.
Sauté the onion slices and remaining garlic in the rest of the butter until translucent over medium to medium high heat.
Toss in the shrimp and cook until they turn bright pink. (Shrimp cook fast, so be ready)
Pour in the blended tomato mixture, cover the skillet and let simmer for a few minutes, until warm.
Stir in the lime juice and serve with rice.
Enjoy!
Whenever it’s a slow news week here at the Diablo fan page, our attentions inevitably turn to our stomachs. So today, we wanna share this recipe for the classic Mexican dish, Camarónes ala Diablo, or The Devil’s Shrimp.
And, since this is the DiabloSport Fan Page, we’ve got a special recipe edition that we like to call “Shrimp ala DiabloSport.”
Warning: this dish is hot! We recommend that you manage the fire with many bottles of premium Mexican beer. We prefer Negra Modelo and Dos Equis, but some Corona or Pacifico will do in a pinch.
Shrimp ala DiabloSport (serves 6)
Ingredients:
3 lbs shrimp, (20-24 count, shelled and deveined)
1/2 onion, sliced
8 garlic cloves, minced
3 jalapeño peppers, seeded and sliced
3 habanero peppers, seeded and sliced
1 small can chipotles in adobo sauce
3 tomatoes
1 stick of butter
Juice of 1 lime
Salt and Pepper
Preparation:
In a large skillet, sauté the peppers in a little bit of the butter.
When softened, toss peppers into a blender or food processor with 2 garlic cloves and all the tomatoes. Blend until smooth.
Sauté the onion slices and remaining garlic in the rest of the butter until translucent over medium to medium high heat.
Toss in the shrimp and cook until they turn bright pink. (Shrimp cook fast, so be ready)
Pour in the blended tomato mixture, cover the skillet and let simmer for a few minutes, until warm.
Stir in the lime juice and serve with rice.
April 15, 2010
Categories: DiabloSport News, Uncategorized . Tags: Corona, DiabloSport, Dos Equis, Negra Modelo, Pacifico . Author: The Horsepower Dude . Comments: Leave a Comment