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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CAMARONES A LA DIABLA Recipe

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This recipe for CAMARONES A LA DIABLA is from Lisa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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, shelled and deveined
• 1/2 teaspoon garlic salt
Directions:
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 sauté pan over medium-high heat. Add the onions and sauté 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. Transfer to a serving bowl and serve over Mexican rice, if desired.

 

 

 

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