Best for: A fiery shrimp dish for people who order the spicy one.
Camarones a la diabla — ‘deviled shrimp’ — simmer plump shrimp in a brick-red sauce of dried chiles, tomato, and garlic. Cooked in cast iron on the grill, the sauce picks up a little smoke to go with its considerable fire.
Grill: Direct medium-high heat for the skillet; 450°F. Equipment: 12-inch cast-iron skillet, blender, tongs.
Ingredients
Total: 30 minutes.
Diabla sauce
- 4 dried guajillo chiles, stemmed and seeded
- 4 dried chiles de árbol, stemmed
- 2 ripe plum tomatoes
- 1/4 medium white onion
- 2 garlic cloves
- 1/2 cup water
- 3/4 teaspoon fine table salt
Shrimp
- 1 1/2 lb large shrimp, peeled and deveined
- 1 tablespoon neutral oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon fine table salt
- 2 tablespoons chopped cilantro
- 1 lime, cut into wedges
- Cooked rice or warm tortillas, for serving
Directions
Toast the guajillo and árbol chiles in a dry skillet for about 30 seconds per side, then soak them in hot water for 15 minutes.
Blend the soaked chiles with the tomatoes, onion, garlic, 1/2 cup of the soaking water, and the salt until completely smooth.
Heat the cast-iron skillet on the grill. Add the oil and butter and sear the shrimp, seasoned with the salt, for 1–2 minutes per side, until just pink; remove them to a plate.
Pour the sauce into the skillet and simmer for 4–5 minutes, until it darkens and thickens slightly.
Return the shrimp to the skillet and toss for 1–2 minutes, until cooked through, opaque, and curled.
Scatter with cilantro and serve with lime wedges and rice or warm tortillas.
Grilling tip: The árbol chiles are the throttle — two for warmth, six if your table really means it.
