Camarones a la Diabla

Mexican · 30 min · Shrimp · pescatarian, gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 1.25 lb large shrimp, peeled and deveined
• 3 guajillo chiles
• 4 chiles de arbol
• 2 chipotle peppers in adobo
• 3 roma tomatoes
• 4 garlic cloves
• 1/2 white onion
• 2 tbsp olive oil
• 3 cups cooked white rice

Method

1. Toast guajillo and arbol chiles for 30 seconds, then soak in hot water for 10 minutes.
2. Blend the drained chiles with chipotles, tomatoes, garlic, and onion until smooth.
3. Season the shrimp with salt and sear in olive oil over high heat for 1 minute per side, then remove.
4. Pour the chile sauce into the same pan and simmer for 6 to 7 minutes until thickened.
5. Return the shrimp to the sauce and cook for 2 minutes until just cooked through.
6. Serve over white rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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