Page 49 - Allrecipes (January 2020)
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THE ORIGINAL CAMARONES A A DIABLA
HANDS-ON 25 MIN TOTAL 55 MIN SERVES 6 SUBMITTED BY JENNY ALEMAN
NEW RECIPE GO ONLINE TO RATE & REVIEW
For Sauce Make Sauce
1 Tbsp. vegetable oil 1. Heat oil in a large skillet over low heat. Cook to Follow TRENDING
¾ cup sliced white onion Add onion and garlic; cook until onion is
3 cloves garlic, minced tender, about 5 minutes. Add dried chiles;
6 dried guajillo or ancho chile cook, stirring constantly, until fragrant, 2 to
peppers, stems removed, 3 minutes. Add tomatoes; cook until slightly
seeded, and cut into large pieces softened, about 3 minutes. Stir in water and
[Look for these sweet, smoky bring to a boil. Reduce heat and simmer
chiles at specialty markets.] until peppers are softened, about 10 minutes.
2 dried ancho chile peppers, 2. Blend chile mixture, orange juice,
stems removed, seeded, and and bouillon in a blender until smooth.
cut into large pieces Strain through a sieve set over a bowl;
2 large tomatoes, cut into discard solids.
chunks (about 2 cups) Prepare Shrimp
1½ cups water 3. Sprinkle shrimp with salt and black
½ cup orange juice pepper. Rinse and dry skillet. Heat butter WE LOVE TACOS! Having
1 Tbsp. instant chicken and oil in skillet over medium heat. Add authentic tacos in Mexico was
bouillon granules onion and garlic; cook, stirring, until tender, like heaven for my daughters,
For Shrimp about 5 minutes. Add shrimp; cook just until Jennifer (left) and Alison.
2 lb. large shrimp (31-35 count browned on both sides. (They don’t need to
per lb.), peeled and deveined cook completely.) Transfer shrimp to a bowl.
½ tsp. salt 4. Add sauce to skillet over medium
½ tsp. black pepper heat; simmer 2 to 3 minutes until slightly
1 Tbsp. butter thickened. Add shrimp; simmer until cooked
1 tsp. olive oil through, about 5 minutes. Serve over hot
¾ cup sliced white onion rice. Garnish with orange wedges, cheese,
2 cloves garlic, minced and/or cilantro.
Hot cooked rice armagazine.com/camarones-a-la-diabla
Orange wedges, Cotija cheese,
PER 1-CUP SERVING: 353 CAL; 7G FAT (2G SAT);
and/or chopped fresh cilantro, 35G PRO; 38G CARB (2G FIBER, 6G SUGARS);
767MG SODIUM
for garnish
MI HERMANA This is my oldest
sister, Liz, the last time we visited
Mexico. She’s a great cook and has
a lot of imagination creating
recipes. We always have fun when
we’re together.
STEALTH COOK Erika, my other
sister (at right), is always there for
me and my kids. When my husband
and I were dating, she’d help me
cook for him, and then I would take
credit for it. We still laugh about it.
