Camarones Diablo

Name: Camarones Diablo
Total time: 1800 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 2 dried guajillo chiles; 8 dried árbol chiles; 8 chiltepin chiles; 1/3 medium onion; 1 medium cooked octopus; 1 1/8 lbs raw, peeled shrimp (about 500 grams); 2 tablespoons butter (about 28 grams); 1 tablespoon olive oil (about 15 ml); Salt, to taste

Adan Villasana @donjimeno

Ensenada Mexico

These should be called 'a la diabla', but in addition to árbol chiles, this version also includes octopus, chiltepin chiles, and is flambéed with bacanora or mezcal.

Adan Villasana @donjimeno

Ensenada Mexico

These should be called 'a la diabla', but in addition to árbol chiles, this version also includes octopus, chiltepin chiles, and is flambéed with bacanora or mezcal.

Saved

Ingredients

30 minutes

Serves 3 servings

2dried guajillo chiles
8dried árbol chiles
8chiltepin chiles
1/3medium onion
1medium cooked octopus
1 1/8 lbsraw, peeled shrimp (about 500 grams)
2 tablespoonsbutter (about 28 grams)
1 tablespoonolive oil (about 15 ml)
Salt, to taste

Saved

Steps

30 minutes

1

Clean and cut all the ingredients into small pieces, except for the shrimp, which should be cooked whole.
2

Heat a skillet over medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Add a pinch of salt, 1 tablespoon of chopped garlic, and the finely chopped chiles.
3

Once the chiles are fried and start to change color, add 1/2 cup water (about 120 ml) and simmer to reduce.
4

When the liquid has reduced by half, add the octopus, shrimp, and chopped onion. Stir continuously until the shrimp is cooked through (this happens quickly and keeps the onion crisp). Once the shrimp is done, add 1 1/2 ounces bacanora or mezcal (about 45 ml) and cook over medium heat for 30 seconds.
5

To serve, transfer to a molcajete (stone mortar), pour in another 1/2 ounce (about 15 ml) of bacanora or mezcal, and carefully ignite to flambé. Enjoy!