Creating spicy Mexican shrimp at home is an art that balances flavors, textures, and heat to deliver a dish that's both satisfying and economical. For those who love the fiery kick, the essential chile de árbol is your go-to for adding intense spice and depth. However, if you prefer a milder flavor profile, incorporating chile ancho and chile guajillo will yield a fruity, smoky undertone without overwhelming heat. The process starts with lightly toasting these chiles to enhance their pliability and flavor, ensuring a robust base for the dish.
The preparation of the shrimp is equally crucial. Using Razorhead shrimp, the process involves careful cleaning and deveining, with the heads reserved to enrich the broth. This step not only enhances the shrimp's flavor but also ensures a cleaner, more enjoyable dining experience. A quick ice bath post-cleaning keeps the shrimp firm and ready for cooking. Once prepped, the shrimp are briefly boiled with onion and garlic to infuse subtle flavors, then set aside while the sauce is prepared.
The sauce is a symphony of sautéed onions, tomatoes, and chiles, blended with shrimp broth and a splash of orange juice for a hint of sweetness. This mixture is then strained to achieve a smooth consistency. In a separate pan, onions and garlic are sautéed in olive oil and butter until translucent, serving as the base for the shrimp. The strained sauce is incorporated, along with tomato chicken bouillon, and the shrimp are cooked just until they turn color. This method ensures the shrimp remain tender and succulent, coated in a rich, flavorful sauce. The final dish is a testament to the harmonious blend of spices and technique, offering an authentic taste of Mexican cuisine that can be customized to your preferred level of heat.
Ingredients:
Olive oil
3 tbsp butter
1 pound of shrimp (if the head on 2 pounds of shrimp)
6 chiles guajillos (mild)
2 chiles anchos (mild)
3 chiles de árbol (spicy) add more if you want it spicer
3 tomatoes
1 onion
3 garlic cloves
1/2 cup orange juice
⅛ tsp or 3 Allspice balls
Top with a sprinkle of lemon
Instructions for Camarones a La Diabla:
Toast the chile ancho and chile guajillo slightly until they become pliable. Once they are toasted, remove the seeds and stems.
Prepare a pot with 2 cups of water and a bowl with ice water. Cut off the shrimp heads and place them in the pot of water. Use scissors to slice the bottom part of the shrimp shells and remove the shells. Gently slice the top of the shrimp with a knife to clean them. Place the cleaned shrimp in the ice water to keep them cool.
Add 1/4 of an onion and 1 garlic clove to the pot of water with the shrimp heads. Bring the pot to a boil and cook on medium heat for about 6 minutes. Strain the shrimp broth and save it for later.
Heat a pan over medium heat and add a drizzle of olive oil. Sauté the onions and tomatoes for about 4 minutes. Add the chiles and allspice and continue cooking for another 2 minutes. Transfer all sautéed ingredients to a blender. Add 2 cups of shrimp broth and 1/2 cup of orange juice to the blender. Blend until the mixture is smooth.
Heat a pan over medium heat and add a drizzle of olive oil and 3 tablespoons of butter. Sauté 1 onion and 3 garlic cloves until the onions are translucent (about 4 minutes). Strain the sauce from the blender. Add the cleaned and pat-dried shrimp to the pan and cook for about a minute on one side. Once the shrimp changes color, add the strained sauce to the pan. Add tomato chicken bouillon and mix well. Continue cooking the shrimp in the sauce on medium heat for another minute and a half.
Your spicy or mild Mexican shrimp is now ready to serve!
Tips:
-If you prefer a milder dish, you can omit the chile de árbol.
-To keep your hands from smelling like shrimp, use a little baking soda and soap to wash them after handling the shrimp.
-You can adjust the spice level by altering the quantity of chiles used.
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