Wednesday, April 21, 2010

Shrimp a la Diabla- Deviled Shrimp






Ingredients:

•2 Guajillo chile peppers
•5 Arbol chile peppers
•5 Serrano or Jalapeno's chile peppers
•1 28-oz can tomato puree
•1 stick of butter
•1 medium onion, finely chopped
•1/2 head of garlic, minced or 1 tsp minced garlic from jar
•2 Lbs shrimps, peeled and de-veined, tail intact or not
•Salt to taste


Directions:

Boil the chiles in a large pot for about 10 minutes until soft. Remove and allow them to cool a bit. Remove the stems.Blend the chiles and tomato puree in a blender until smooth. Pour through a strainer and set aside.

Melt butter in a large heavy-bottomed pan over medium-high heat. Add the onion and garlic and cook until tender. Add the shrimps and sauté for about 1 minute. Add the strained chile sauce and salt to taste. Simmer another 3 to 5 minutes. Be careful not to overcook the shrimps.

Serve with Mexican Rice (or white rice to temper the heat of the spicy shrimps), beans, and warm corn tortillas. Hope you’ll enjoy it!!

No comments:

Post a Comment