Tag Archives: shrimp

Shrimp a la Diabla | Camarones a la Diabla

by Dolores M. Wiarco (my mother)

Ingredients:
1 bell pepper deseeded and thinly sliced
½ onion thinly sliced, then halved
2 tablespoons olive oil
2 tablespoons butter
2 pounds fresh shrimp peeled and cleaned
1 large tomato diced
2 jalapeños destemmed, deveined, and thinly sliced
Salt (to taste)
Pepper (to taste)

Preparation:

  1. Sauté bell pepper and onion in oil and butter on medium heat. Move frequently to avoid burning.
  2. Once onion becomes translucent, add shrimp, tomato, and jalapeños. Season with salt and pepper and mix well.
  3. Add just enough water to cover ingredients. Raise heat to high and bring to a boil, then lower to lowest setting and simmer for 20 minutes.
  4. Serve over rice.

Garlic Shrimp with Chile Negro | Camarón al Mojo de Ajo con Chile Negro

by Vanessa Wiarco (my older sister)

Ingredients:
¾ cup olive oil
30 raw shrimp in shell (jumbo shrimp works best)
3 tablespoons butter
6 dry chile negro peppers, stems removed and broken into 2-inch pieces
12 cloves garlic peeled and slightly crushed
Garlic salt with parsley (to taste)
Fresh ground pepper (to taste)

Preparation:

  1. Clean (do not remove shell or tail) and devein shrimp. Rinse well.
  2. Butterfly shrimp by slicing partially through lengthwise, then season well with garlic salt and pepper.
  3. Preheat large shallow pan with olive oil on medium heat.
  4. Once hot, but not smoking, add garlic and sauté 3-4 minutes stirring constantly to avoid burning. Once garlic becomes soft, move to the outer sides of the pan.
  5. Add chile negro and sauté for 2 minutes or until softened. Move constantly to avoid burning. If it begins to get crispy, lower heat. Move to outer sides of pan.
  6. Place shrimp in pan, open side facing down (shell side, facing upward). Add butter to the middle of the pan and allow it to melt outward.
  7. Cook for approximately 3-5 minutes on each side or until orange and no longer translucent.
  8. Serve with olive oil used to cook shrimp and pieces of chile negro.