Gambas a la Diabla
HEAVENLY MEXICAN DEVILED PRAWNS
Hi guys! If you’re a fan of seafood + spicy Mexican dishes + easy cooking + not necessarily on a budget 🙂 — this is your recipe. I love this dish! This is the kind of dinner meal that makes you look impressive, but not snooty. The kind of dish that your friends think you’re not going cheap on them, yet doesn’t make them feel intimidated to touch and eat. And another bonus for you, it’s quick and simple to make! Entertaining is stressful enough, so why kill yourself in the kitchen if you don’t feel like it, right? 😀
My family and I are always on the hunt for great Mexican restaurants. We love ‘hole-in-the wall’ restaurants. Real food made and served by real people. So, this one shop that came highly recommended by our friend Bob truly inspires me. My ‘first time visit policy’ at any restaurant is to ask the server what dish they recommend. “Camerones a la Diabla,” – (a.k.a Mexican Deviled Shrimp) – our waiter said. “Good enough”, I thought. Love at first bite, spicy with a hint of sweetness. This is my version of their deviled shrimp, only I used Tiger Prawns. Fancy…
When you hear the name, you think it would be so hot. Believe me, I like it “spirited”, but I don’t subscribe to ‘over the top’ spicy food that sets fire in my mouth anymore. Thus, I only put a couple of chipotle peppers in the sauce mixture. Of course you can add more chiles if you like it hotter.
I serve this dish over long grain rice. You can make some Mexican rice to go with it, if you feel ambitious. Or mix in some lime juice, canola oil, cilantro and a dash of salt to your rice, to take it to the next level. I didn’t shell the prawns for more ocean flavor – and I think it’s kind of fun to use your fingers more and lick them as you’re enjoying your dish. Gambas a la Diabla sure is a lovely meal to share with people you love. It’ll leave you not only licking your fingers, but your plate as well.
- 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
- For the sauce:
- 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.
- Pour tomato mixture into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
- For the shrimp:
- 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.
- If you decide to make it more awesome and do the topping:
- 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.
