Camarones a La Diabla

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My husband and son are hooked on Camarones a La Diabla. It is one of their favorite dishes to order at restaurants. They like it so much that my husband starting making it at home. He changes amounts and some ingredients just about every time he makes it, but this is the basic idea. If you like a dish with a lot of heat, you might want to give this one a try.

It is too hot and spicy for me, but it sure smells good when it is cooking!

To start you will need  

Onion, Green Pepper, Mushrooms, Butter, Oil, Salt, Ketchup, Cayenne Pepper, Chipotle Chile, Ancho Chili, Ghost Pepper Sauce (very hot), Chicken or Clam Bouillon, and Lime Juice. And,  2 pounds of large shrimp. Tails on or off, whichever you prefer,  peeled and deveined.

 Melt about 4 tablespoons of butter and 1 tablespoon of olive oil over medium to medium-high heat. Add a bit of salt.  Then, add a heaping teaspoon of bouillon. Stir. We have used chicken bouillon in the past, today we are using clam. If you don’t have either one, you can just skip this part.

Add the onion and bell pepper, cook and stir for a couple of minutes. Then add the mushrooms and continue to cook for another minute or so.

 Add some ketchup. About a tablespoon or two.

Now for the spice and heat.

Here you can adjust it to your taste. We added about 2 tablespoons (yes, tablespoons) of cayenne, and about 1/2 teaspoon each of chipotle chile powder and ancho chile powder. Also, add about 1/4 teaspoon of ghost pepper sauce if you like. Warning, the ghost pepper sauce is very hot, adjust the amount to fit your tastes.

Stir well to get the spices mixed in.

Add the shrimp. and stir, and stir, and stir!  Make sure all the seasonings are coating the shrimp. Put a lid on and cook the shrimp over medium heat, stirring every couple of minutes, until the shrimp are done. This will take anywhere from 6 – 10 minutes, depending on the size of the shrimp. Add some lime juice, 1/4 – 1/2 teaspoon or so, stir.

Finally, this is what the Camarones a La Diabla looks like when it is done.

My husband serves Camarones a La Diabla it with tortillas. You can wrap them up fajita style, or just use the tortillas to sop up all that juice.

Camarones a La Diabla

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
1/2 Green Bell Pepper, sliced
Couple handfuls of Mushrooms, sliced
1-2 tablespoons Ketchup
1/4 – 1/2 teaspoon Ancho Chile
1/3 – 1/2 teaspoon Chipotle Chile
2 tablespoons Cayenne Pepper
1/4 teaspoon Ghost Pepper Sauce
1/4 – 1/2 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.

This is an updated version of a recipe we originally posted here.

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Camarones a La Diabla

Course: Main

Author: Cook This Again, Mom!

Ingredients

• 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
• 1/2 Green Bell Pepper sliced
• Couple handfuls of Mushrooms sliced
• 1-2 tablespoons Ketchup
• 1/4 – 1/2 teaspoon Ancho Chile
• 1/3 – 1/2 teaspoon Chipotle Chile
• 2 tablespoons Cayenne Pepper
• 1/4 teaspoon Ghost Pepper Sauce
• 1/4 – 1/2 teaspoon Lime Juice

Instructions

• 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.

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