Hello friends of Paulina Cocina! We hope you are very well and have had a nice week. For this occasion we want to invite lovers of Mexican food and spicy flavors to prepare some delicious Deviled shrimp. Without too many euphemisms, its name says it all! A dish that is a fire and an explosion of flavour, but that can also be made to suit whoever prepares it.
In this note we are going to give you some tips and advice on its preparation, some of the history of this traditional dish from the Mexican coast, and finally a easy recipe to prepare deviled shrimp at home and enjoy them with the best company.
About this camarones a la diabla recipe
tradition and flavor
Diabla shrimp are a typical recipe of Mexican cuisinewhich, just as its name suggests, combines shrimp with a spicy and flavorful sauce known as “devil sauce”.
This way of eating shrimp is very popular throughout Mexico, especially in the coastal regions, and they are usually served with rice and tortillas.
The word “devil” has to do with the intensity and spiciness of the sauce, which is made with dried chilies, garlic, onion, tomato and other ingredients. Diabla sauce is said to be one of the spiciest of all Mexican sauces and is inspired by the “marinade sauce”which is used to prepare other Mexican dishes.
Origin of the shrimp to the devil
Diabla shrimp are believed to have originated on the Pacific coast of Mexico, where seafood is a staple in the local diet. But it wasn’t until the 1950s that camarones a diabla became popular, when they began to be sold at street food stalls across the country.
There is also a local legend that says that the fishermen of the Pacific coast prepared the shrimp with a spicy sauce to scare away the evil spirits of the sea and, in this way, ensure a good catch.
Diabla shrimp can be found in most seafood restaurants and street stalls in Mexico, but they have also become popular in other countries, such as the United States, where they are known as “deviled shrimp”. They can also be enjoyed in other Latin American countries and even in Spain.
How to make deviled shrimp
Deviled shrimp is generally a simple recipe, but the way to prepare it can vary by region. The most classic way of making them includes fresh shrimp, clean and peeled, garlic, dried chili, oil and salt. You can also find versions with tomato sauce, broth, ketchup, Tabasco sauce and less hot chilies.
Tip: Instead of shrimp, you can also use prawns (prawns).
Deviled shrimp sauce
The sauce for the deviled shrimp is the key to achieving the explosive and spicy flavor that characterizes this dish. It is made with dried chiles, which can vary by region, such as chile de árbol, guajillo, cascabel, among others. Garlic, onion, tomato and spices are also added to taste.
One of the ways to make the deviled shrimp sauce is by soaking the chiles in hot water to soften and then mix with the garlic, salt and a little water. This mixture is blended until a paste is obtained and then fried in hot oil. The result is a spicy and flavorful sauce that perfectly complements the shrimp.
Another very popular version of the sauce for camarones a la diabla is the “macha sauce”, which is made with dried chile de árbol, olive oil, garlic and salt. This sauce is prepared in a mortar and pestle and is used as an accompaniment for shrimp.
Some people prefer the shrimp sauce to be less spicy, in which case you can simply reduce the amount of chilies, or use a variety less spicy. You can also add more tomato puree and broth to soften the flavor of the sauce.
Deviled shrimp recipe
- Yield: 4 portions
- Preparation time: 20 minutes
Ingredients
- 500 gr. of clean and headless shrimp
- 2 garlic cloves
- ½ red bell pepper
- 2 chiles de árbol or guajillo (depending on heat preference)
- 1/2 cup tomato puree
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro
- avocado (optional)
How to make the shrimp to the devil step by step
- Finely chop the garlic and chilies and set aside.
- In a large skillet, heat the olive oil over low heat and add the garlic, minced chiles and shredded red pepper. Cook for a few minutes until the garlic begins to brown (be careful not to burn it) and the pepper softens.
- Add the tomato puree and chicken broth to the pan. Mix well. Let the sauce cook over medium heat for about 10 minutes, stirring occasionally.
- When the sauce is ready, add the shrimp and cook for 3-4 minutes, or until the shrimp is completely cooked. Add salt and pepper to taste. Serve with rice, avocado and sprinkle with chopped cilantro on top.
In addition, they can be enjoyed accompanied by a white wine or a cold beer with a slice of lemon.
Source: www.paulinacocina.net
