Camarones Diablos (Devil Shrimp)

Name: Camarones Diablos (Devil Shrimp)
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 2 1/4 cups chicken broth; 1 cup brown rice; 1 tablespoon butter; 1/4 teaspoon salt; 1 tablespoon butter; 1 tablespoon olive oil, or as needed; 1 onion, sliced; 2 jalapeño peppers, seeded and thinly sliced; 2 cloves garlic, minced; 1/4 cup dry red wine; 1 1/2 tablespoons Worcestershire sauce; 1 (7 ounce) can chipotle peppers in adobo sauce, minced; 1 1/2 pounds large shrimp (16 to 20 per lb.), peeled and deveined

⏱️ Ready in 1h 🥄 Prep 15 min 🔥 Cook 45 min 👥 4 servings 👁️ 7 views

This dish is very spicy, somewhere between sweating brow and teary eyes! Sometimes you just have to wake up your taste buds. Serve over brown rice cooked in chicken broth and butter that is reminiscent of risotto. I have made the rice with water and bouillon instead of broth, with very little change in the flavor or texture. Like so many dishes, this one is better the next day. I adapted this recipe from the chipotle shrimp recipe on this site.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 45 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 402

% Daily Value*

Total Fat 12.4g 16%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 771mg 34%

Total Carbohydrate 36.2g 13%

Dietary Fiber 4.4g 16%

Total Sugars 2.1g

Protein 31.1g 62%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine chicken broth, brown rice, 1 tablespoon butter, and salt in a saucepan; bring to a boil.

Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.

Heat 1 tablespoon butter and olive oil in a skillet over medium heat; cook and stir onion and jalapeño peppers in the hot butter and oil until onion is slightly softened, 3 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Pour red wine and Worcestershire sauce into onion mixture; mix in chipotle peppers.

Cook and stir mixture until liquid is slightly evaporated, about 5 minutes.

Add shrimp and cook until opaque, about 5 minutes.

Reduce heat and simmer until liquid is reduced, about 15 minutes.

Serve shrimp mixture over cooked rice.