Shrimp à la Diabla
Shrimp à la Diabla
Ingredients
For the Shrimp and Sauce
- 1 1/2 pounds jumbo shrimp, peeled, shells off
- 2 tablespoons butter
- 1/2 white onion, halved
- 4 Roma tomatoes, halved
- 4 garlic cloves
- 5 Chile de Arbol, dried
- 1 Chile Guajillo, dried, deseeded
- 1 tablespoon Knorr Caldo de Pollo, chicken bouillon powder
- 1/2 cup Crema Mexicana
For Serving
- 1 lime, cut into wedges
- 3 cups white rice, cooked, for serving
Instructions
- 1
Ensure the jumbo shrimp are peeled and their shells are removed. Set aside.
⏱️ 3 min
- 2
In a large saucepan, melt the butter over medium heat. Once the butter begins to sizzle, add the prepared shrimp in a single layer.
⏱️ 2 min
- 3
Cook the shrimp for 1-2 minutes per side. When the shrimp turn slightly pink on one side, use tongs to flip them to cook the other side until they are opaque and have a nice color.
⏱️ 4 min
- 4
Once cooked, remove the shrimp from the pan and transfer them to a separate bowl. Do not discard any residue left in the saucepan; leave it in the pan.
⏱️ 1 min
- 5
Prepare the sauce ingredients: Halve the 1/2 white onion and the 4 Roma tomatoes. Remove the seeds from the 1 dried Chile Guajillo.
⏱️ 3 min
- 6
In the same saucepan used for the shrimp (with the residue), add the halved Roma tomatoes, halved white onion, garlic cloves, the deseeded Chile Guajillo, and the dried Chile de Arbol. Cook over medium heat, turning frequently, until all ingredients are nicely browned and charred but not burnt. This process will release the aromas of the chiles.
⏱️ 8 min
- 7
Once the sauce ingredients are charred, carefully transfer them to a blender. Again, leave any remaining residue in the saucepan.
⏱️ 1 min
- 8
To the blender, add the Knorr Caldo de Pollo (chicken bouillon powder) and the Crema Mexicana (Mexican sour cream).
⏱️ 1 min
- 9
Blend all the sauce ingredients together until they form a smooth mixture. If needed, add 1-2 tablespoons of water to achieve desired consistency.
⏱️ 2 min
- 10
Return the cooked shrimp to the saucepan. Pour the blended sauce over the shrimp, ensuring they are well coated.
⏱️ 1 min
- 11
Place the saucepan over low-medium heat and simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 3 min
- 12
Serve the freshly made Shrimp à la Diabla immediately over cooked white rice. Squeeze fresh lime juice over each serving before eating.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp à la Diabla
For the Shrimp and Sauce
- 1 1/2 pounds jumbo shrimp, peeled, shells off
- 2 tablespoons butter
- 1/2 white onion, halved
- 4 Roma tomatoes, halved
- 4 garlic cloves
- 5 Chile de Arbol, dried
- 1 Chile Guajillo, dried, deseeded
- 1 tablespoon Knorr Caldo de Pollo, chicken bouillon powder
- 1/2 cup Crema Mexicana
For Serving
- 1 lime, cut into wedges
- 3 cups white rice, cooked, for serving
Instructions
- 1
Ensure the jumbo shrimp are peeled and their shells are removed. Set aside.
⏱️ 3 min - 2
In a large saucepan, melt the butter over medium heat. Once the butter begins to sizzle, add the prepared shrimp in a single layer.
⏱️ 2 min - 3
Cook the shrimp for 1-2 minutes per side. When the shrimp turn slightly pink on one side, use tongs to flip them to cook the other side until they are opaque and have a nice color.
⏱️ 4 min - 4
Once cooked, remove the shrimp from the pan and transfer them to a separate bowl. Do not discard any residue left in the saucepan; leave it in the pan.
⏱️ 1 min - 5
Prepare the sauce ingredients: Halve the 1/2 white onion and the 4 Roma tomatoes. Remove the seeds from the 1 dried Chile Guajillo.
⏱️ 3 min - 6
In the same saucepan used for the shrimp (with the residue), add the halved Roma tomatoes, halved white onion, garlic cloves, the deseeded Chile Guajillo, and the dried Chile de Arbol. Cook over medium heat, turning frequently, until all ingredients are nicely browned and charred but not burnt. This process will release the aromas of the chiles.
⏱️ 8 min - 7
Once the sauce ingredients are charred, carefully transfer them to a blender. Again, leave any remaining residue in the saucepan.
⏱️ 1 min - 8
To the blender, add the Knorr Caldo de Pollo (chicken bouillon powder) and the Crema Mexicana (Mexican sour cream).
⏱️ 1 min - 9
Blend all the sauce ingredients together until they form a smooth mixture. If needed, add 1-2 tablespoons of water to achieve desired consistency.
⏱️ 2 min - 10
Return the cooked shrimp to the saucepan. Pour the blended sauce over the shrimp, ensuring they are well coated.
⏱️ 1 min - 11
Place the saucepan over low-medium heat and simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 3 min - 12
Serve the freshly made Shrimp à la Diabla immediately over cooked white rice. Squeeze fresh lime juice over each serving before eating.
⏱️ 1 min