Mexican cuisine · Fish & Seafood

Camarones a la Diabla

Shrimp in a fiery sauce of chipotle, guajillo, tomato and butter, served over white rice.

Ingredients · for 4 servings

• 600 g shrimp
• 4 guajillo chiles
• 3 chipotles in adobo
• 400 g tomatoes
• 1 white onion
• 4 garlic cloves
• 50 g butter
• 2 tbsp oil
• 1 tsp oregano
• 250 g long-grain rice
• 1 lime

Instructions

1. Peel the shrimp, devein, pat dry, and let marinate for 10 min. in the juice of half the lime with a little salt.
2. Seed the guajillo chiles, toast briefly in a dry pan, and soak in hot water for 15 min.; meanwhile, cook the rice according to package directions.
3. Purée the chiles with the chipotles, tomatoes, half the onion and two garlic cloves until very smooth, then press through a sieve so the sauce turns silky.
4. Melt the butter and oil in a wide pan, sauté the remaining chopped onion and garlic for 3 min. until translucent, and add the oregano.
5. Pour in the chile sauce and simmer uncovered for 8–10 min., until it turns deep red and glossy and coats the bottom of the pan.
6. Cook the shrimp in the sauce for 3–4 min., until they curl up, and serve immediately over the rice with lime wedges.