Plump, juicy shrimp swimming in a fiery, smoky chipotle and guajillo chili sauce. This classic Mexican dish is bold, spicy, and ready in under 30 minutes, perfect for a quick weeknight dinner that packs a punch.
Prep15 min
Cook15 min
Soak20 min
Servings4
Serving size: 1 serving
346cal
43gprotein
13gcarbs
Ingredients
1.5 lb Large Shrimp (Peeled and deveined)
4 pcs Guajillo Chiles (Stems and seeds removed)
6 pcs Chiles de Arbol (Stems removed, use less for milder spice)
3 pcs Roma Tomatoes (Halved)
0.5 pcs White Onion (Medium, roughly chopped)
4 pcs Garlic Cloves (Peeled)
2 pcs Chipotle Peppers in Adobo
1 tsp Adobo Sauce (From the can of chipotle peppers)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, buttery slices of baguette slathered with a rich garlic and herb spread, baked until golden brown. The perfect irresistible side for pasta, soups, or any Italian-American meal.
About Camarones a la Diabla, Steamed Basmati Rice and Garlic Bread
Perfectly spiced Camarones a la Diabla, aromatic and protein-packed. A soul-satisfying meal with garlic bread!
This mexican_american dish is perfect for dinner. With 978.8900000000001 calories and 56.42g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
2 tbsp Unsalted Butter
1 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
1.5 cup Hot Water (For soaking chiles)
2 tbsp Cilantro (Freshly chopped, for garnish)
1 pcs Lime (Cut into wedges, for serving)
Instructions
1
Toast and rehydrate the chiles.
Heat a dry skillet or comal over medium heat. Toast the guajillo and arbol chiles for 30-60 seconds per side until fragrant and slightly changed in color. Be careful not to burn them, or the sauce will be bitter.
Place the toasted chiles in a heatproof bowl and cover with 1.5 cups of hot water. Let them soak for 20-30 minutes until they are fully softened.
2
Sauté the aromatics.
While the chiles soak, heat 1 tbsp of vegetable oil in the same skillet over medium heat.
Add the chopped onion, halved tomatoes, and garlic cloves. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened and lightly charred on the edges.
3
Blend the Diabla sauce.
Using tongs, transfer the softened chiles to a blender. Add the sautéed vegetables, chipotle peppers, and adobo sauce.
Pour in 1 cup of the chile soaking liquid. Blend on high until the sauce is completely smooth.
For a silky, restaurant-quality texture, strain the sauce through a fine-mesh sieve into a clean bowl, pressing on the solids with a spoon to extract all the liquid. Discard the solids left in the sieve.
4
Cook the shrimp.
Pat the shrimp completely dry with paper towels and season with salt and pepper.
In a large, clean skillet, melt the butter with the remaining 1 tbsp of oil over medium-high heat.
Add the shrimp in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 1-2 minutes per side, just until they turn pink and opaque.
5
Combine and simmer.
Reduce the heat to medium-low. Pour the strained Diabla sauce over the cooked shrimp in the skillet.
Stir gently to coat all the shrimp evenly. Let the sauce simmer for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.
6
Garnish and serve.
Remove from heat. Garnish generously with chopped fresh cilantro.
Serve immediately with lime wedges on the side, accompanied by white rice and warm corn tortillas to soak up the delicious sauce.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
0.5 cup unsalted butter (Softened to room temperature)
5 pcs garlic (cloves, freshly minced)
2 tbsp parsley (fresh, finely chopped)
2 tbsp Fresh Parsley (Finely chopped)
0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Prepare Oven and Bread
Preheat your oven to 400°F (200°C).
Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2
Create the Garlic Butter Spread
In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
If using, stir in the grated Parmesan cheese.
Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3
Assemble the Garlic Bread
Place the bread slices on a large baking sheet, arranging them in a single layer.
Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5
Serve Warm
Remove the garlic bread from the oven.
Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.
