One of Chef Gilberto Cortes' favorite dishes for kicking off the summer season is Camarones a la Diabla. It is a light but filling dish that brings out the wonderful bold flavor of the chile de arbol, which was a staple in his mother's kitchen. —Jennifer Broadwater, The Baltimore Sun Media Group
- 14 large shrimp, deveined (leave tails intact)
- 6 chiles de arbol, roasted
- 2 large garlic cloves, chopped
- 1 tomato, boiled
- 2 Tablespoons olive oil
- 1/2 Cup chopped red onion
- 1/2 can of tomato sauce
- 1/4 Teaspoon cayenne pepper
- 1/2 Teaspoon black pepper
- Salt to taste
- 1/2 Cup ketchup (optional)
- 1 Tablespoon butter
- Squeeze of lime juice
- Handful of chopped cilantro
Step 1: Rinse 14 large shrimp and pat dry. Set aside.
Step 2: To a blender, add 6 roasted chiles de arbol, 2 large chopped garlic cloves and 1 boiled tomato. Blend until smooth.
Step 3: To a saucepan, add 2 tablespoons olive oil. Sauté 1/2 cup chopped red onion until caramelized. Add chile de arbol puree, 1/2 can of tomato sauce, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper and salt to taste. Let simmer (add ketchup if desired).
Step 4: Once mixture is slightly thickened, add the shrimp and let cook until done, about 7 minutes; stir occasionally.
Step 5: Stir in 1 tablespoon butter and a squeeze of lime juice. Top with a sprinkle of cilantro. If more spice is desired, add more cayenne pepper.