wow, I have not blogged in a few weeks...things got a little hectic at work before we left to California, followed by a 10 day stay in Los Angeles with my in laws and friends. Needless to say we had an awesome time, going back home is always nice.
So my first meal back in Texas is one of my all time favorites, Camarones a la Diabla! I love, love, love seafood, unfortunately seafood is expensive in Texas, but I am a firm believer that the high prices for seafood are made up in low cost of housing. So this recipe was requested a few times while in California..okay once by Chunk..haha. Okay here it is.
2 lbs. of Shrimp
2 Medium sized Roma Tomatoes
6 Garlic Cloves
3 Tbs. of Butter
4-5 Chiles de Arbol
3-4 Chipotle Peppers
1/2 a cube of Chicken Bouillon
1/3 cup of water
1 Tbs. of Mayonnaise
You'll start by boiling the tomatoes, until soft. While they're boiling devein / peel the shrimp, and mince 2 of your garlic cloves.
Add the 3 tbs. of butter and your 2 minced garlic cloves in your pan. Once Melted, add the rinsed shrimp, salt and pepper them a little!
Cook them on medium heat for 20 minutes or so or until fully cooked
set these aside..and here is how you'll make the sauce..
I only use 3-4 peppers, and a spoonful of the sauce, these are super spicy, you can add more depending what level of heat you're looking for. I freeze the remainder of the peppers, for future use.
roast the chiles de arbol a little
By now, the tomatoes should be soft and boiled, the skin will be torn.
Throw them in your blender, with the other 4 garlic cloves, the tablespoon of mayo, chipotle peppers, chiles de arbol, and 1/3 cup of water, I like to use the same water I boiled the tomatoes in..and blend.
pour the chile sauce with your cooked shrimp, and cook on low heat for 15-20 minutes, just to warm up the sauce..and that is it! I made white rice and asparagus on the side, Daniel is a white rice freak, that man wants white rice with err-thang, regardless it's easy to make so hey better for me :) Hope you guys enjoy this recipe!