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Camarones a la Diabla Recipe (AKA Diablo Shrimp)

From Statesboro Market2Go

<p>Wild-caught shrimp in a spicy homemade chili sauce! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

3 Ancho peppers
3 Guajillo peppers
4 Chile de arbol peppers
2 medium sized Tomatoes (chopped)
1 small Onion (chopped)
1 Serrano pepper (optional) (chopped)
OR a habanero pepper
4 cloves Garlic (chopped)
2 tablespoons Apple cider vinegar
1 tablespoon Vegetable oil
1 pound Shrimp (peeled, deviened, patted dry)
1/2 teaspoon Salt
Salt & pepper

Step by Step Instructions
  1. Rinse the ancho, guajillo and chiles de arbol peppers, then remove the stems & seeds. Put them into a bowl and pour in very hot water (enough to cover). Let the peppers steep for 20 minutes.
  2. Drain the water and transfer the peppers from the bowl and into a food processor. Add the tomatoes, onion, serrano pepper (or habanero if using) , garlic, apple cider vinegar and 1/2 teaspoon salt. Process until smooth, and thin with a bit of water if desired.
  3. Heat the vegetable oil in a pan to medium-high heat. Season the shrimp with salt & pepper, then sear them in the pan for 30 seconds per side. Remove them from the heat and set them aside.
  4. Pour the pepper mixture into the pan and reduce the heat to medium. Let the sauce Simmer for 10 minutes. Return the shrimp to the pan and toss to coat. Simmer for 1 to 2 minutes, then serve.