2 lbs. Shrimp, tails off or on, peeled and deveined
4 tablespoons Butter
1 tablespoon Olive Oil
Salt to taste
1 heaping teaspoon Clam or Chicken bouillon
1 Onion, sliced
½ Green Bell Pepper, sliced
Couple handfuls of Mushrooms, sliced
1-2 tablespoons Ketchup
¼ - ½ teaspoon Ancho Chile
⅓ - ½ teaspoon Chipotle Chile
2 tablespoons Cayenne Pepper
¼ teaspoon Ghost Pepper Sauce
¼ - ½ teaspoon Lime Juice
Melt butter in large pan over medium to medium-high heat. Add olive oil and salt. When the butter is melted, add the bouillon, stir.
Add the sliced onion and green pepper. Stir and cook for a couple of minutes. Then add the mushrooms, stir and cook a minute or two.
Next, add the ketchup, ancho chile, chipotle chili, cayenne pepper, and ghost pepper sauce. Stir until all the spices are mixed in well.
Add the shrimp and stir, stir, stir. Make sure the spices thoroughly cover the shrimp. Put a lid on the pot and cook until the shrimp are done, stirring every couple of minutes. This may take 6 - 10 minutes depending on the size of the shrimp.
When the shrimp are done, add the lime juice, stir, and serve.
Recipe by Cook This Again, Mom! at http://cookthisagainmom.com/2013/12/camarones-la-diabla-2.html