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Montag, 28. April 2014
Camerones a la Diabla
sweis, 20:37h
- 6 dried guajillo chillies
- 6 dried arbol chillies
- 2 dried ancho chillies
- 1/3 cup Sriracha
- 3 tbsp vegetable oil
- 1 (28 oz) can tomato purree
- 3 tbsp unsalted butter
- 1 large red onion, sliced
- 4 garlic cloves, minced
- 3 lb tail-on-shrimp, peeled and deveined
- salt and freshly ground black pepper
- steamed white rice, to serve
- chopped fresh parsley, to garnish
1) In a medium pot, bring 4 cups of water to a boil. Set a skillet over medium heat. Toast all chillies in the dry skillet for 3 min on each side. Once the chillies are toasted, drop them in the boiling water, cover, turn off heat. Let steep for 20 min.
2) Drain the water, reserving about 1/4 cup. Discards chilli stems and seeds. In a blender or food processor, combine chillies, reserved cooking liquid, Sriracha, 2 tbsp oil and puree until smooth. Pass mixture through a medium mesh strainer into large saucepan. Add tomato puree and place over high heat. Bring to a gentle boil, lower heat to medium and simmer until sauce reduces and thickens slightly, 12 - 15 min.
3) In a separate pan or skillet, heat butter and 1 tbsp oil over medium high heat. Add onion and cook until it starts to soften, 6 - 7 min. Add garlic and shrimp and cook for an additional minute.
4) Pour in the tomato / chilli sauce, stirring to combine, and cook it all together until the shrimp are cooked through, 3 - 4 min. Season with salt and pepper to taste.
5) Serve over steamed white rice, generously spooning any additional sauce onto the shrimp and rice. Garnish with chopped parsley.
- 6 dried arbol chillies
- 2 dried ancho chillies
- 1/3 cup Sriracha
- 3 tbsp vegetable oil
- 1 (28 oz) can tomato purree
- 3 tbsp unsalted butter
- 1 large red onion, sliced
- 4 garlic cloves, minced
- 3 lb tail-on-shrimp, peeled and deveined
- salt and freshly ground black pepper
- steamed white rice, to serve
- chopped fresh parsley, to garnish
1) In a medium pot, bring 4 cups of water to a boil. Set a skillet over medium heat. Toast all chillies in the dry skillet for 3 min on each side. Once the chillies are toasted, drop them in the boiling water, cover, turn off heat. Let steep for 20 min.
2) Drain the water, reserving about 1/4 cup. Discards chilli stems and seeds. In a blender or food processor, combine chillies, reserved cooking liquid, Sriracha, 2 tbsp oil and puree until smooth. Pass mixture through a medium mesh strainer into large saucepan. Add tomato puree and place over high heat. Bring to a gentle boil, lower heat to medium and simmer until sauce reduces and thickens slightly, 12 - 15 min.
3) In a separate pan or skillet, heat butter and 1 tbsp oil over medium high heat. Add onion and cook until it starts to soften, 6 - 7 min. Add garlic and shrimp and cook for an additional minute.
4) Pour in the tomato / chilli sauce, stirring to combine, and cook it all together until the shrimp are cooked through, 3 - 4 min. Season with salt and pepper to taste.
5) Serve over steamed white rice, generously spooning any additional sauce onto the shrimp and rice. Garnish with chopped parsley.
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