Recipe Camarones A La Diabla - Del Molcajete
June 3, 2021
Camarones A La Diabla, Easy and Fast

Dish: 4 - 6
Cooking Time: 20 minutes
Ingredients
- 8 dried guajillo chiles, rinsed, stems and seeds removed.
- 3 dried chile de arbol chiles, rinsed, stems removed.
- Del Molcajete Habanero Rojo, to taste.
- 3 Roma tomatoes, chopped.
- 2 cloves garlic.
- 1/2 medium white onion, roughly chopped.
- 1 teaspoon kosher salt.
- 4 tablespoons olive oil.
- 1.5 pounds large raw shrimp, peeled, deveined and tail-on.
- salt and pepper, to taste.
Preparation
- In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened.
- Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
- Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
- Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
- Remove the pan or skillet from the heat and serve with Del Molcajete Hot Sauce.
Del Molcajete's hand-picked habanero rojo peppers are organically grown and seasoned with the most natural ingredients. As a result of our spiciest hot sause.