and today on Hilah Cooking,

I'm gonna show you how to make Camarones a La Diabla,

Spicy Shrimp a.k.a

Devil Shrimp.

(growling)

Sorry.

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Okay, we're gonna start out making the sauce.

Before we started shooting,

I toasted up some guajillo chiles

and some arbol chiles

in a dry skillet just until they started

to smell a little bit yummy.

It only takes maybe 30 to 60 seconds on each side.

Then, I added some water

and let 'em simmer for about five minutes

until they are soft.

Once we've got those,

we can put some stuff in a blender

and make a salsa.

So, I'm gonna use one roma tomato.

Not even gonna bother

taking the little

core out.

And

a haberno chile.

This is optional.

I really like it.

Some people it might be hot enough

with just the arbol chiles,

but

I don't know,

we like it hot

and I also really like the fruitiness that it adds.

And a little garlic,

some black pepper,

so this kind of has four peppers in it

even though black pepper's not literally a pepper.

Some salt,

of course,

and then

these

dried chiles.

For the guajillo's I'm gonna tear 'em up

just to try to get some of the seeds out.

Only because they can be a little bit bitter.

The guajillo chiles are not hot,

so they're adding a lot of flavor,

but not a lot of heat,

so we're not actually really losing any heat

by keeping the seeds out, I don't think.

You don't have to be crazy.

If you miss some, it's fine.

And then the arbol chiles I'm gonna

keep everything in there.

Toss those in

and then a little

apple cider vinegar.

And some recipes for this use chipotle.

I'm honestly not a huge fan of chipotle

in everything.

I like it for some things,

but

I like to limit it a little bit.

Okay,

anyway,

then we're just gonna blend this up

to make our little diablo sauce.

(blender chopping)

Sauce is ready.

Very hot.

I've got my shrimp here.

I'm using some large shrimp.

I peeled them, but I left the tails on

for a nice presentation.

If you are feeding people who love to peel shrimp

and love the whole peel-your-own,

then you can leave the peels on

and it actually adds a lot of flavor to it,

but for ease of eating,

I'm gonna peel them.

I'm gonna go back here to the stove,

I'll go and add some butter and some oil

over medium-high heat and saute some

little onion slices here.

Just for about a minute or so

until they're starting to soften

and then push 'em off to the side

and we're gonna sear the shrimp

just about 30 to 60 seconds on each side.

Then, we're gonna pour in our sauce

and let it simmer for another 60 seconds or so

until the shrimp are fully cooked

and the sauce is hot,

then we're ready to serve.

And just like that,

dinner is served.

If you like this recipe,

check out my buffalo shrimp I did last year.

It's like a Hooter's knockoff

and these are really good served with rice,

black beans,

plantains if you're doing a Paleo thing,

but let's give this a

taste.

Oh, my god.

Get a lot of that sauce.

Oh, yeah.

Mmm.

Shrimp are perfectly cooked.

They're just

bursting with freshness of the sea

and then you get this super hot kick at the end.

Love this recipe.

Perfect weeknight meal. It's so fast.

It's literally the time it took you

to watch this video,

you could have this on your plate.

Thank you so much for watching!

Don't forget to subscribe

and I will see you next week

with another cooking video.

Bye-bye!

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