Williams Sonoma Williams Sonoma Home Pottery Barn Pottery Barn Teen Pottery Barn Kids West Elm Rejuvenation Mark & Graham GreenRow

Camarones a la Diabla Asados

Rated 0 out of 5
Be the first to Write a Review

Camarones a la diabla translates literally to “shrimp, the devil’s way,” says Los Angeles restaurateur and cookbook author Bricia Lopez. It is a figure of speech referring to the fiery level of spiciness in the sweet and salty sauce the shrimp is flavored with. For this grilled variation, the shrimp are put on skewers. Bricia recommends using peeled, deveined shrimp for maximum ease of cooking and eating, but the sauce and grilling technique can also be used with whole, shell-on shrimp. 

Prep Time 30 minutes
Cook Time 25 minutes
Servings 4 to 6

Ingredients

  • 3 Tbs. grapeseed oil
  • 4 garlic cloves, peeled
  • 1/2 large white onion (5 1/4 oz./150 g), sliced
  • 3 whole allspice berries
  • 2 ancho chiles, seeds and stems removed
  • 4 guajillo chiles, seeds and stems removed
  • 4 chiles de árbol, stems removed
  • 1/2 cup (120 ml) tomato sauce
  • 2 Tbs. fish sauce
  • 1/4 cup (60 ml) water
  • 1 cup (240) orange juice, freshly squeezed if in season
  • 4 chipotles en adobo, plus 1 Tbs. sauce (3 oz./80 g)
  • 1/4 cup (60 ml) olive oil
  • 1 Tbs. sea salt, plus more as needed
  • 2 lb. (910 g) extra-large shrimp (16 to 20 per lb.), peeled, deveined, rinsed and patted dry

For serving:

  • Lime slices
  • Chopped fresh flat-leaf parsley
  • Steamed rice

Directions

Heat the grapeseed oil in a large cast-iron skillet over medium-low heat. When hot, add the garlic, onion, allspice and the ancho, guajillo and árbol chiles. Cook and stir until the onion is translucent and the chiles are aromatic, about 10 minutes. Stir in the tomato sauce, fish sauce and water. Increase the heat and allow the chile mixture to come to a soft boil. Remove from the heat, cover and let rest until the chiles have softened, about 10 minutes.

In a blender, add the cooked chile mixture, orange juice, chipotles, olive oil and salt. Blend until smooth. Taste for seasoning and add more salt as needed. Let cool.

Reserve 1/4 cup (60 ml) of the chile sauce. In a bowl, toss the shrimp with the rest of the cooled sauce to combine well. Let marinate at room temperature for 15 minutes.

Start a charcoal or gas grill. The gas should be set to medium. If using a pellet grill, preheat your grill to 375°F (190°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.

Divide the shrimp among 4 to 6 skewers and place them on the grill, directly over the medium fire. Close the lid and cook, flipping once and brushing with the reserved sauce, until the shrimp are firm and pink, about 8 minutes.

Serve with lime slices, fresh parsley and steamed rice. Serves 4 to 6.

Adapted from Asada: The Art of Mexican-Style Grilling by Bricia Lopez and Javier Cabral (Abrams Books, 2023)

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 75ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;