lb large shrimp, cleaned and deveined (leave the tails on)
garlic cloves, finely diced
chipotle chili peppers, in adobo sauce
Start by preparing the sauce in a deep pan on the stove. Sauté the garlic using one tablespoon of olive oil, then add the tomato puré, salt and pepper.
Separately grill the jalapeño chili peppers. Afterwards, put them in the food processor or blender with the chipotle peppers and blend with a little water. When finished, add the chili pepper puré to the tomato sauce mixture and continue to cook for 15 minutes.
In a bowl, season the shrimp with cumin, salt and pepper. Then, in a separate skillet, add the remaining olive oil and cook the shrimp until they are pink in color.
When cooked, combine the shrimp with the prepared sauce and stir well. Garnish with avocado slices and serve with a side of white rice.
- Don’t cook the shrimp for too long or they will become chewy.
- It’s better to use fresh shrimp, but if they aren’t readily available you can use frozen shrimp also. Just follow the defrosting instructions on the package.
- This is a spicy dish, but if you prefer a milder version, skip the chipotle peppers and only use jalapeños with the veins and seeds removed.
More About This Recipe
- I really like "shrimp a la diabla" and would like to share one of my favorite shrimp recipes with you today. It has a picante sauce and is known as “camarones a la diabla” in Mexico. Shrimp is in season and it can be prepared in so many ways. Do you dare to try "shrimp a la diabla"? Let's get cooking!