Camarones a la Diabla | Deviled Shrimp

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Camarones a la diabla is a very special summer meal to me.  It reminds me of the times my mom prepared this coveted dish whenever we had friends or family over for a casual patio lunch.

The dish is usually very, very spicy.  So spicy,  our guests would assume and comment underbreath that my mother was angry when she prepared the sauce.  They would nervously chuckle and raise a sweaty eyebrow as they took that first fiery bite.  Preparing themselves to enjoy that smokey heat this traditional Mexican dish is known for.

The heat comes from a combination of three chiles.  Dried guajillo, dried chile de arbol and a very potent chipotle with its adobo sauce.  I was terrified when I prepared the sauce because I wanted the outcome to be hot but not too hot it could not be enjoyed.   I detest when that happens since I’m not a person who enjoys blazing hot dishes.  I wanted to keep the smoky flavor so I scaled back the amount of dried chile de arbol and added more adobo from La Morena Chile Chipotle in adobo.  The result was perfect and so enjoyable, my husband asked for seconds and thirds.  We paired it with a Mexican dark beer and rice to tame the heat.

A little bit of chipotle chile goes a long way.  La Morena has the perfect 7-ounce size cans that hold enough chipotles for two to three dishes. You can find them at your local Walmart usually in the Hispanic foods section.  I like to save any remaining chiles in a jar for emergency, last-minute salsas or to blend with sour cream or table cream for a tasty taco or tostada topping.  You can add so much authentic flavor to Hispanic traditional dishes with these little gems.  Looking for more unique and creative ways to incorporate chipotle chiles to your menu?  Visit La Morena for great recipe ideas.

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