Camarones a la Diabla

So there is this taco bus that has moved to a town about 20 miles away from my house…. and it’s amazing.  Seriously, the best Mexican food around.  Last weekend I decided that I wanted to recreate the experience of one of my favorite dishes at home, so I looked at the menu description, and found a few recipes that looked sort of like what the menu said.  Well, I can say SUCCESS!  It was amazing.   A little different than the bus, but still very delicious.  This is very easy to make with any other meat if you don’t have shrimp handy.


  • 4 to 6 roma tomatoes
  • 6 Dried chiles de arbol (in the Mexican section of your grocery store)
  • 2 Dried guajillo chilies (in the Mexican section of your grocery store)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ Medium onion, thinly sliced
  • ½ Medium Green Pepper, thinly slices
  • 1 clove garlic, minced
  • 1 lb. shrimp, deveined


Bring the tomatoes, arbol chilies, and the guajillo chilies to a boil in a medium saucepan with 2 cups of water.  Remove from heat and let cool slightly.  Remove stems from both chilies, and the seeds from the guajillo chile.  Puree the chilies and the tomatoes, along with the water they were cooked in, in a blender until smooth; season with salt and set aside.

Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced onion and sauté for about 1 minute, then add the green peppers and minced garlic and sauté for an additional 5 minutes or so.  Add the shrimp and sauté until fully cooked.  Reduce heat to low and pour the A La Diabla sauce over the shrimp and let simmer for 5 to 10 minutes until the sauce reduces.  Serve with tortillas, tostones, etc.

Becca’s Notes:  I added the green pepper to the recipe, as the recipe I was trying to recreate had them, as well as mushrooms in them.  I also didn’t have the whole pound of shrimp, so I ended up using chicken.  I cooked the chicken almost all the way through before I cooked the onion mixture.  I then took the chicken out and cooked the onion mixture in the drippings, and followed the recipe as it was written.  The restaurant I was trying to copy also used mushrooms in their recipe.  I didn’t have any on hand, so I didn’t use them.

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