Gambas a la Diabla
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Serves 6
INGREDIENTS
  • For the sauce:
  • 2 cups chicken stock
  • 8 canned whole ripe tomatoes, drained
  • ½ medium red onion
  • 8 cloves garlic
  • 2 chipotle peppers in adobe sauce
  • 2 cups ketchup
  • 1 teaspoon salt
  • For the shrimp:
  • 2 tablespoons canola oil
  • 1 medium yellow onion, sliced
  • 3 pound tiger prawns, shelled and deveined
  • 1 teaspoon granulated garlic
  • 1 pinch of salt
  • ¼ cup of cilantro leaves, minced
  • For topping (optional):
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced
  • salt and pepper, to season
DIRECTIONS
  1. For the sauce:
  2. Put the stock, tomatoes, onion, and garlic cloves in a large pot over high heat and bring to a gentle boil. Reduce heat and simmer for 2 minutes. Remove from heat.
  3. Pour tomato mixture into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
  4. For the shrimp:
  5. Heat the oil in a large sauté pan over medium-high heat. Add the onion and sauté until golden brown. Stir in the prawns and garlic, cook for 2 minutes. Pour sauce over prawns and let simmer for 5 to 8 minutes. Sprinkle the cilantro on top.
  6. If you decide to make it more awesome and do the topping:
  7. In a small pan, melt butter and cook the onion until caramelized and tender. Season with salt and pepper. Put the onion over the already great dish.
Recipe by Flavor and Friends at http://flavorandfriends.com/gambas-a-la-diabla/