From Armida Casillas's kitchen in Mexico.

Originally published on Cookpad Mexico as Camarones a la diabla, with US measurements.

Camarones a la Diabla

Name: Camarones a la Diabla
Yield: Serves 4 servings
Ingredients: 1 2/3 pounds peeled, headless shrimp (750 grams); 1/4 cup butter (about 1/2 stick); 3 cloves garlic; 4 dried guajillo chiles (mirasol); 4 dried arbol chiles; 5 Roma tomatoes; 4 tablespoons ketchup

Armida Casillas @cook_7362281

Camarones a la Diabla

Armida Casillas @cook_7362281

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Ingredients

Serves 4 servings

1 2/3 poundspeeled, headless shrimp (750 grams)
1/4 cupbutter (about 1/2 stick)
3 clovesgarlic
4dried guajillo chiles (mirasol)
4dried arbol chiles
5Roma tomatoes
4 tablespoonsketchup

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Steps

1

Melt the butter in a pan with 2 cloves of garlic, finely chopped.
2

Once the butter is hot, add the peeled and cleaned shrimp. Cook for 3 to 5 minutes, until they turn white.
3

Boil the tomatoes with the chiles. Blend them with the remaining garlic clove and the ketchup until smooth.
4

Pour the sauce over the shrimp, add salt to taste, and let the sauce come to a boil. Then turn off the heat.
5

Tip: Don’t let the sauce boil for too long, or the shrimp will shrink too much. Serve with your favorite side; here, they were served with French fries.