Share this appetizer with the right company, the right CHUMS, the right sidekicks with some Dos X, and you will know exactly what I’m talking about in the future, unless, if by some alien abduction, YOUR WHOLE LIFE, you didn’t know this already!
Shrimps, is a seafood that for mostly everyone, is not hard to acquire, and we are always looking for that new dish, that new recipe for shrimps…..this is one that as I always say, I promise, you will enjoy. I do here say this though, if you don’t like or can’t handle any kind of spicy anything, move forward to my next appetizer. It is spicy to begin with and can be made spicier; made to your own liking.
The way I see this appetizer, yess, “Gambas a la Diabla,” when asked, here’s what I say: “It’s a pleasurable torture!” I say this because I myself like it a little bit spicier than maybe you would like it. 😉 It is totally up to you! But this fiery spicy red sauce is so good, you may decide you want it with even a little more heat than I offer you in this recipe.
So friends let’s get started with this delicious appetizer!
BTW, you can make this as an entrée, served over white rice….yummm!
If you’re unfamiliar how to peel and devein shrimp, please check out this video from Gordon Ramsay.
Some of the initial steps for your Gambas a la Diabla,
Boil the guajillo peppers, arbol peppers and tomatoes for 10 minutes or until peppers are soft.
Chop the onions and mince garlic.
Gambas a la Diabla
- 1 Pound jumbo or colossal shrimp (your choice leave skin on or off but do devein)
- 2 dried guajillo peppers
- 4 dried arbol peppers
- 1 medium onion (quartered and chopped)
- 6 roma tomatoes
- 2 garlic cloves (minced)
- 2 Tablespoons unsalted butter
- 2 to 3 Tablespoons fresh cilantro (chopped)
- salt and pepper (to taste)
|Boil tomatoes with all the peppers for 10 to 15 minutes. Blend all in blender with two cups of water, and salt and pepper to taste. Strain through colander (my blender is pretty powerful so I don't have to strain). This is a personal preference but the bits that are left from the peppers are pretty tough to chew so you may want to strain.|
|De-shell and devein shrimp (optional: leave tail on as I did, looks pretty!) Season shrimp with salt and pepper to taste. In a skillet, over medium heat, add oil and butter for a minute. Add onion, garlic and cook for 5 minutes. Continue to add the shrimp ( depending on the size of your shrimp, do not over cook) cook for a few minutes, about 5 minutes over medium heat, add sauce and cilantro. Continue to cook for another 5 to 7 minutes.|
|Serve immediately! Serve 5 jumbo shrimp per person (or so). Enjoy! Optional: sprinkle with fresh lime juice.|