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The Original Camarones a la Diabla

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The Original Camarones a la Diabla

Directions

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Ingredients :

  • 1 tablespoon vegetable oil
  • ¾ cup sliced white onion
  • 3 cloves garlic
  • minced
  • 6 dried guajillo chiles – stems removed
  • seeded
  • and cut into large pieces
  • 2 dried ancho chile peppers – stems removed
  • seeded
  • and cut into large pieces
  • 2 large tomatoes
  • cut into chunks
  • 1 ½ cups water
  • ½ cup orange juice
  • 1 tablespoon chicken bouillon granules
  • 2 pounds raw shrimp (31-35 count)
  • peeled and deveined
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • ¾ cup sliced white onion
  • 2 cloves garlic
  • minced
  • Methods :

  • Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
  • Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
  • Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
  • Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.
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