Camarones a la diabla

As tradition built it

Camarones a la diabla

serves four . 30 minutes

Ingredients

Sauce

• 5 guajillo chiles, soaked and blended
• 2 pasilla chiles, soaked and blended
• 2 chipotles in adobo
• 1 clove garlic
• 2, roasted tomato, roasted

Shrimp

• 1kg headless shrimp
• half an onion, finely diced onion, diced
• 3 chile de árbol
• 1/4 cup orange juice
• cut into quarters, to taste lime, to serve

Method

Sauce

1. Soak and blend the guajillo and pasilla chiles.
2. Combine with the chipotles in adobo, garlic and roasted tomato.

Shrimp

3. Sauté the headless shrimp with diced onion for five minutes.
4. Add the chile de árbol, the blended sauce and the orange juice, and simmer a further five minutes to reduce.
5. Serve with lime. Serves four.

What a modern chef changes

Staged heat, hard-seared shrimp

Method

1. Dehydrate half the chile de árbol before adding it, then rehydrate briefly in the orange juice, building the dish's final heat in stages rather than guessing how much raw chile it needs.
2. Pass the sauce through a chinois before the shrimp go in, for a cleaner glaze that coats rather than a sauce carrying visible chile skin.
3. Sear the shrimp hard and fast on the Big Green Egg's direct heat rather than in a pan, for real char in under a minute, then finish them in the sauce only at the very last moment so they never overcook.