Camarones a la Diabla

Name: Camarones a la Diabla
Total time: 1800 s
Yield: Serves 5 servings
Ingredients: 2.2 lbs shrimp (about 1 kg); 2 cloves garlic; 4 dried chile de árbol peppers; 6 Roma tomatoes; Chicken bouillon powder; Garlic salt; Black pepper; Ketchup; White rice (plain, with corn kernels, or any kind you prefer)

Danine @ElNine

I learned this recipe from my mother-in-law, and it's one of the many delicious dishes she makes. It's easy to prepare and you can adjust it to your taste (more chili peppers = spicier, more ketchup = sweeter).

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Ingredients

30 minutes

Serves 5 servings

2.2 lbsshrimp (about 1 kg)
2 clovesgarlic
4dried chile de árbol peppers
6Roma tomatoes
Chicken bouillon powder
Garlic salt
Black pepper
Ketchup
To serve
White rice (plain, with corn kernels, or any kind you prefer)

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Steps

30 minutes

1

Sauté the halved garlic cloves. Remove them from the pan, then sauté the chile de árbol peppers in the same oil. Remove the peppers, and in the same pan, cook the tomatoes, cut into quarters.
2

Once the tomatoes are well cooked, transfer them to a blender along with the sautéed garlic and chiles. Blend with chicken bouillon powder to taste.
3

In a pan with butter, cook the shrimp with garlic salt, black pepper, and a little salt (not too much, as some shrimp can be quite salty).
4

When the shrimp are cooked, add the blended sauce to the same pan. Add ketchup to taste. Cook for 5 minutes so the shrimp absorb the flavor of the sauce.