Camarones a La Diabla

1. 1

   In a medium pot, bring 4 cups of water to a boil.

2. 2

   Meanwhile, set a skillet over medium heat.

3. 3

   Toast all of the chilies in the dry skillet for 3 minutes on each side.

4. 4

   Once the chilies are toasted, drop them in the boiling water, cover, and turn off the heat.

5. 5

   Let steep for 20 minutes.

6. 6

   Drain off the water, reserving about 1/4 cup.

7. 7

   Discard the stems and seeds from the chilies.

8. 8

   In a blender or food processor, combine the chilies and their reserved cooking liquid, Sriracha, and 2 tablespoons of the oil and puree until smooth, stopping to scrape down the sides.

9. 9

   Pass the mixture through a medium-mesh strainer into a large saucepan.

10. 10

    Add the tomato puree and place over high heat.

11. 11

    Bring the sauce to a gentle boil, lower the heat to medium, and simmer until the sauce reduces and thickens slightly, 12 to 15 minutes.

12. 12

    In a separate pan or skillet, heat the butter and remaining 1 tablespoon oil over mediumhigh heat.

13. 13

    Add the onion and cook until it starts to soften, 6 to 7 minutes.

14. 14

    Add the garlic and shrimp and cook for an additional minute.

15. 15

    Pour in the tomato/chile sauce, stirring to combine, and cook it all together until the shrimp are cooked through, 3 to 4 minutes.

16. 16

    Season with salt and pepper to taste.

17. 17

    Serve over steamed white rice, generously spooning any additional sauce onto the shrimp and rice.

18. 18

    Garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.