Wednesday, July 28, 2010

Camarones a la Diabla - It's the RED in your day!

Camarones a la Diabla

We are back from a great time at South Padre Island, Texas. I'll share some pictures soon, but I wanted you to see this scrumptious dish that
our daughter-in-law, Marcela, and her mother
made for us.
Basically this translates into something like
The devil's shrimp... a sauce hot enough for the devil that is...
Well, this is a cooled down version.


Marcela peeled the shrimp.
(Actually this is to show you a picture of our son's beautiful wife!)



Here's the sauce that when the lid to the pot was removed the whole condo had the most mouth-watering aroma.


The unpeeled shrimp was cooked to perfection.

When ready, the sauce was poured over the top
on individual plates and rice served
to the side of it.

Warning: NAPKINS REQUIRED - LOTS OF THEM!
This is how you eat this ... mind you it's finger-food so pick up a shrimp, suck the sauce off (everyone will be doing the same thing so don't be shy), peel the shrimp, dip it back in the sauce and eat.When you've finishd the shrimp, stir your rice into the rest of the sauce and eat.
Delicioso!!

I could not get measurements for this recipe so I took one from the Food Network that sounded really good.

Ingredients



4 cups water
5 whole ripe tomatoes
2 medium red onions, divided
6 cloves garlic
14 ounces canned chipotle
24 ounces ketchup
1 teaspoon salt
2 tablespoons canola oil
2 pounds shrimp
1/2 teaspoon garlic salt
Directions for the sauce:


Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.

For the shrimp:
Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes.
I am linking over to
It's a Very Cherry World
for
Wednesday is Rednesday


4 comments:

Julie Harward said...

That looks wonderful to me! And she is beautiful..how great to have a DIL that knows how to cook, so many don't now! :D

Theresa said...

Sounds yummy and your daughter-in-law is beautiful. Glad to have you back home safely and happy you all had a great time. Have a blessed day. Hugs

Pam said...

Yum! It looks great and your DIL is so pretty!

Penny @ The Comforts of Home/Lavender Hill Studio said...

That sounds delicious!