Kim in Walnut Creek's Note:
Shrimp a la diabla ("devil shrimp") is a very popular spicy shrimp dish in Manzanillo, Mexico. After visiting I searched the internet for a recipe, and this was the closest I found. It is traditionally served with rice and vegetables (usually a mix of lightly steamed broccoli and carrots.) I haven't tried this recipe yet but it sounds delicious.
My Private Note
Units: US | Metric
- 3 large dried ancho chiles, stems and seeds removed
- 1 dried pasilla pepper, stems and seeds removed
- 1 large onion, chopped
- 2 cloves minced garlic
- 1/2 teaspoon dried cilantro (use fresh if avail!)
- 1/4 teaspoon ground cumin
- 1/4 cup vegetable oil
- 1/4 cup distilled white vinegar
- 1 1/2 teaspoons sugar
- 1 1/2 lbs large shrimp, shelled and deveined
- 1cover the chiles with hot water and let them sit for 15 minutes or until softened.
- 2combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, cilantro, and cumin in a blender and puree to a smooth paste.
- 3saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil.
- 4reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.
- 5add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until shrimp are done.
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Nutritional Facts for Shrimp in Adobo Sauce
Serving Size: 1 (169 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 247.0
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 1.6 g
- Cholesterol 172.8 mg
- Sodium 174.3 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 2.5 g
- Sugars 2.1 g
- Protein 24.5 g