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| Camarones a la diabla |
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| INGREDIENTS: |
15 chile de arbol without stems
5 roma tomatoes
.5 tablespoons salt
.5 tablespoons fresh garlic minced
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| METHOD: |
Boil 3 quarts of water in a pot.
Add the chiles de arbol and turn the heat off.
Let the pot sit for a ½ hour.
Place the tomatoes in a 400 degree oven and roast for a ½ hour.
Place chiles, tomatoes, salt, and garlic, in a food processor and blend until smooth.
There should be no chunks of tomatoes or chilies.
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| INGREDIENTS: Camarones a la Diabla |
1 pound of 16-20 sized gulf shrimp (peeled and deveined)
2 tablespoons honey
2 tablespoons butter
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| METHOD: |
Using a large frying pan, melt the butter and then begin to sauté the shrimp.
Once one side of the shrimp begin turning pink, flip them over and add the sauce and honey.
Saute until shrimp are completely cooked.
Serve with tortillas, rice, and beans.
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