Wednesday, March 21, 2012

Shrimp-A la Diabla

If spicy is what you like, then this recipe is definitely for you! The sauce known as A la Diabla, is a red, sweet, and spicy concoction poured over grilled shrimp. What I enjoy about making this sauce is that I can make it as spicy as I want it to be. Plus, other than possibly having to buy a bag of chiles needed for the recipe, most of the other ingredients I guarantee are already in my kitchen. Now I’ve had this sauce at well known restaurants before, but it doesn’t compare to this sauce. Yup, I will say it again, “this recipe for A la Diabla sauce is by far the best I’ve ever had!” In addition to being a simple dish to prepare, it can be served with different sides. White rice, avocado slices, lime wedges, and tostada chips are commonly paired with this dish. However, on the days when I’m feeling like a ‘bad ass cook’ I whip up a quick guacamole, because paired with the shrimp they make a phenomenal combination. Once, I even turned this dish semi-Italian by pouring the shrimp and sauce over angel hair pasta. (That’s called improvising, or realizing after the dish was made that you have run out of rice to cook.J) Once you have made this sauce with shrimp, feel free to explore and pair it with other seafood. You’ll be amazed at how delightfully tasty this ‘devilish’ sauce really is!

Shrimp- A la Diabla
Serves 3-4

1 ½ lbs of raw or cooked frozen medium sized shrimp
1 large tomato
2 large garlic cloves peeled
2-4 Chiles de Arbol (Use one chile pepper for mild sauce)
½ cup of ketchup
2 tbsp of olive oil
1 tsp of salt, divided in two
½ tsp of black pepper


1.Create an X on the top of the tomato and place in a pot of water. Let this boil for about 15 mins or so on high, or until the skin of the tomato starts to peel off.

 2.Next, if you are using raw shrimp, peel and clean shrimp, but leave the tail on. Make sure you clean both sides of the shrimp. Shrimp have a vein on each side that should be removed. If you are using frozen shrimp, follow thawing directions on the bag which normally consists of running shrimp under cold water in a colander.

 3. Heat the 2 tablespoons of Olive oil in a pan over medium heat. Take the 2-4 chiles you will be using and toast them in the Olive oil ( literally 2 minutes) and remove from oil. Once the tomato is cooked, drain water, let cool, and then peel the skin off of the tomato.
3. Take the tomato, 2 garlic cloves, 1 teaspoon of salt, ½ cup of ketchup, and your chiles (at this time remove the stems) and blend all together for 2 minutes or until well blend together.
 4.At this point, go ahead and reheat the pan with the Olive oil and cook shrimp. Season shrimp with salt and pepper to taste.
4.Cook shrimp for about 3-4 minutes, or until they have turned color.

5.Pour the sauce in the pan with the shrimp and simmer for about 10  mins on low. If sauce is too thick or spicy add in a little ketchup.
Serve this dish with white rice, avocado slices, and tostadas/chips.

Adapted from original cook, H. Sandoval

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