Camarónes a la diabla!

Having a long day today so cooked before work, That way my hubby has dinner ready when he’s home. Easy and delicious.

This is the way I made them.. (Devein and De seed these chiles) Lightly fry/sauté 4 Chile Guajillo, 2 Chile Ancho for a few mins then transfer to some hot water to hydrate for about 10mins. In the same oil add 12 garlic cloves, 1/4 onion, and 10-15 Chile de árbol and also fry/sauté then add to blender with your hydrated Chile pods a small amount of water about 2 cups.. (you want the consistency to be thicker), 1 tablespoon of tomato chicken-flavored bouillon, 1/3 of chipotle’s in a can with adobo, pepper, garlic salt, oregano, and blend.

Slow Cooker Cabbage Rolls

Add 3 tablespoons of butter to a hot skillet, thinly sliced onion, and sauté then add your adobo/sauce and simmer for about 5mins then add about 2 Lbs of cleaned, deveined shrimp add salt to taste if needed. And simmer for another 2-3 mins and turn the heat off and let the rest of the heat finish cooking the shrimp, Add chopped cilantro… And Enjoy! (Shrimp are done so quickly).



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