Martín Limas, host of the noontime show “La Cocina de Martín” on Spanish-language radio station KNRV 1150-AM, knows his spices. This time, he’s sauced up some shrimp with smokin’ hot chipotle chiles. This simple recipe takes under 30 minutes to prepare and would make a great dish to serve with a pile of fresh, Colorado-made flour tortillas at a backyard party. People can assemble their wraps and then wash the heat down with a tall class of frosty limeade or a margarita.
Camarones a la Diabla
Serve the sauced shrimp with some chopped avocado, a little cilantro and a squeeze of fresh lime to brighten the already tangy, hot sauce.
Ingredients
- 20 large shrimp
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 onions, chopped
- 12 chipotle chiles
- 2 tablespoons granulated chicken bouillon
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
Directions
Peel the shrimp and remove the tails. Heat butter in a skillet over medium heat. Add garlic and saute until golden, 2-3 minutes. Add the shrimp and cook 4-5 minutes or until they’re pink. Remove the shrimp from the pan and set aside. Remove the pan from the heat. In a blender, purée onion, chiles, bouillon granules, ketchup and Worcestershire sauce. Pour into the pan and return it to the heat. Bring the sauce to a boil, lower the heat and then add the shrimp, stirring to coat and heat through. Serve with rice and tortillas.
