This dish was inspired by the Mexican dish, camarones a la diabla, which translates to "deviled shrimp," and has some spice to it, as the name suggests. For a milder version, substitute ½ teaspoon of red pepper flakes for the chipotle pepper. Serve over rice or pasta, or with crusty bread to soak up the sauce. (The Complete 5-Ingredient Cookbook, page 186.
Course:Main Course
Cuisine:Mexican
Keywords:5-ingredient recipes, camarones a la diabla, shrimp a la diabla, shrimp recipes
2lbsraw, large shrimppeeled, deveined, tails off, at room temperature
salt and freshly ground black pepper
3tbspolive oildivided
7garlic clovesminced
229-ozcans tomato puree
1/4cupwater
2chipotle chiles in adobo sauce
Instructions
"Pat the shrimp dry with paper towels and season them with salt and pepper.
Heat a large nonstick saucepan over medium heat. Pour in 1 tablespoon of oil, then add the garlic and cook for 1 minute, stirring occasionally.
Transfer the garlic to a blender with the tomato puree, water, chipotle peppers, and a pinch each of salt and pepper. Blend until smooth. Pour the sauce into the saucepan, cover, and cook over medium-low heat for 15 minutes, or until the sauce thickens slightly.
Heat a large nonstick skillet over medium heat. Add the remaining 2 tablespoons of oil and cook the shrimp until they turn pink, 3-4 minutes. Add the shrimp to the sauce and toss to combine. Taste and adjust the seasoning, if needed."
How to Store LeftoversKeep your leftover Shrimp a la Diabla in an airtight container in the fridge for up to 3 days. You can reheat shrimp safely in the microwave, oven, or in a skillet. But do be aware that reheating shrimp can cause it to turn chewy. You may also just enjoy the leftover deviled shrimp cold with or in a salad.