Camarones a la Diabla

Ingredients

• •2 pounds large shrimp, peeled and deveined
• •6 dried guajillo chiles
• •4 dried ancho chiles
• •6 cloves garlic
• •1 white onion, halved
• •1 teaspoon cumin
• •3 tablespoons vegetable oil
• •1 cup chicken broth (gluten-free)
• •2 tablespoons fresh lime juice
• •1 teaspoon salt
• •½ teaspoon black pepper

Directions

1. 1Remove seeds and stems from dried chiles, then toast them in a dry skillet for 2 minutes until fragrant. Soak in hot water for 10 minutes until soft.
2. 2Blend soaked chiles with garlic, onion, cumin, and 1 cup of the soaking liquid until smooth. Strain through a fine mesh sieve.
3. 3Heat oil in a large skillet over medium-high heat and fry the chile sauce for 3 minutes, stirring constantly.
4. 4Add chicken broth and simmer for 5 minutes to develop flavors.
5. 5Increase heat to high, add shrimp, and cook for 3-4 minutes until they turn pink, stirring occasionally.
6. 6Season with lime juice, salt, and black pepper to taste.
7. 7Serve hot with rice or warm tortillas.

💡 The chile sauce for camarones a la diabla should be fully blended before the shrimp enter; once the shrimp cook, there is almost no time left to fix a coarse sauce.

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