Entree: Mexico – Gulf Coast Mexico — Tamaulipas – Camarones a la Diabla

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

- 1 1/2 lb (680 g) large shrimp, peeled and deveined, tails on (about 16–20)
- 1 1/2 cups (270 g) long-grain white rice, uncooked
- 3 cups (720 ml) water or low-sodium chicken/seafood stock for the rice
- 3 tbsp (45 ml) vegetable oil, divided
- 1 tbsp (15 g) unsalted butter
- 4–6 dried chile de árbol, stems removed (adjust to heat preference)
- 3 dried guajillo chiles, stems and seeds removed
- 1 cup (240 ml) hot water for rehydrating chiles
- 2 medium Roma tomatoes, roughly 10 oz (280 g)
- 1/2 medium white onion, roughly chopped (about 3 oz / 85 g)
- 4 garlic cloves, minced
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) low-sodium chicken or seafood stock (for sauce)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1 g) dried oregano (Mexican oregano if available)
- 1 tbsp (15 ml) chopped fresh cilantro for garnish
- Lime wedges, for serving

Instructions

Short Description:
Shrimp cooked in a fiery, garlicky red sauce made from toasted chile de árbol and guajillo with tomatoes and onions, finished with lime and cilantro and served with fluffy white rice. This Tamaulipas Gulf Coast version favors bright, hot chiles and a tomato-forward sauce served over rice for a complete main course.

Regional Notes:
This Gulf Coast (Tamaulipas) rendition emphasizes chile de árbol for pronounced heat and guajillo for body, blended with fresh tomatoes and garlic rather than heavy dried-paste bases used elsewhere. Served with long-grain white rice as the typical coastal accompaniment, the dish stays bright with lime and cilantro rather than heavy cream or cheese common in inland variations.

1. Rinse the rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp (15 ml) vegetable oil over medium heat, add the rice and toast, stirring, 1–2 minutes. Add 3 cups (720 ml) water or stock and a pinch of salt, bring to a boil, reduce to low, cover and simmer 15–18 minutes until tender. Remove from heat and let stand covered while you prepare the shrimp and sauce.
2. Meanwhile, heat a dry skillet over medium heat and briefly toast the dried chile de árbol and guajillo chiles 10–20 seconds per side until fragrant (do not burn). Transfer toasted chiles to a bowl and pour 1 cup (240 ml) hot water over them to rehydrate for 10–15 minutes.
3. In a blender, combine the rehydrated chiles (discard soaking liquid or reserve a tablespoon for thinning if needed), the soaked chiles, tomatoes, half the chopped onion, 2 garlic cloves, tomato paste, 1/2 cup (120 ml) stock, 1/2 tsp (2.5 g) salt, 1/4 tsp (1.25 g) pepper, and oregano. Blend until smooth. If you prefer a smoother sauce, press through a fine sieve into a bowl and discard solids.
4. In a large skillet or sauté pan, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the remaining chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
5. Pour the blended chile-tomato sauce into the skillet with the onions, bring to a gentle simmer and cook 6–8 minutes to deepen the flavor and reduce slightly. Taste and adjust salt and pepper; if sauce is too thick, add up to 2–4 tbsp (30–60 ml) water or stock to reach desired consistency.
6. Season the shrimp with 1/2 tsp (2.5 g) salt and the remaining 1/4 tsp (1.25 g) pepper. Push the sauce to the side of the pan, add 1 tbsp (15 g) butter and a little oil if needed, then add the shrimp in a single layer. Cook shrimp 1–2 minutes per side until just opaque (shrimp will finish cooking briefly in the sauce).
7. Stir the shrimp into the sauce and simmer together 1–2 more minutes so the shrimp absorb flavor. Remove from heat and stir in 2 tbsp (30 ml) fresh lime juice and most of the cilantro, reserving a little for garnish.
8. Fluff the cooked rice with a fork and divide among 4 plates or shallow bowls. Spoon the Camarones a la Diabla with plenty of sauce over the rice. Garnish with remaining cilantro and lime wedges. Serve immediately.