Camarones a la Diabla



Camarones a la Diabla is one of my favorite ways to eat shrimp – ‘Diabla’ is Spanish for she-devil.  Everyone has their own version of the dish and the heat level can be adjusted according to your taste but for the most part, these shrimp need to be SPICY! My version also has smoked bacon which adds another dimension of flavor.

Serves 2


16-20 large, fully cooked shrimp

4 pieces thick smoked bacon, chopped

1/4 white onion, finely chopped

4 garlic cloves, minced

3 Roma tomatoes

2-4 canned chipotle peppers in adobo sauce (adjust according to taste)

handful chopped fresh cilantro

1/2 teaspoon dried oregano

1 tsp. tomato bouillon (adjust salt or tomato bouillon according to taste)

Serve with white rice

– Fill a small sauce pan with water and boil the tomatoes until they soften. In a blender, blend tomatoes, chipotle peppers, and bouillon. Set sauce aside

– In a large pan, sauté bacon until it begins to brown.

– Add onion and cook until it begins to soften. Then add the garlic and continue to sauté for 2 more minutes.

– Add shrimp and tomato sauce to the pan. Stir and heat on medium high for 6-8 minutes.

– Stir in the dried oregano. Taste and add any additional tomato bouillon (or salt) according to your taste.

– Remove from heat and stir in fresh cilantro.

Serve with a side of white rice.



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