Camarones a la Diabla (Shrimp in Spicy Tomato Sauce)
Recipe by Paola Briseño-González | Total time: 25 minutes In Mexican cooking, a la diabla is a term for very saucy and very spicy dishes, with shrimp a la diabla being the most popular for obvious reasons. The spicy-sweet-savory sauce is supremely satisfying, made with two different types of chiles: smoky and fruity canned chipotles in adobo, and actually-hot chile de árbol. But fear not, because it's not all spicy; the heat is balanced with canned tomatoes, fresh orange juice and a dash of Worcestershire sauce. The buttery shrimp is cooked first, then tossed in the sauce for a super tender texture. Serve it with rice, roasted vegetables or tortillas to soak up all the sauce. A refreshing cucumber-avocado salad would also be a nice partner. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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