Camarones a la Diabla with Cilantro Lime Crema

With our recent soggy spring weather, I have found myself researching dishes that feel like sunshine on a plate. This classic dish balances a spicy chili and tomato sauce with sweet, plump shrimp, while a bright and herbaceous creamy sauce on the side further cools the heat from the chilies. A quick to prepare recipe, this is a wonderful way to add some spice to a weeknight dinner.

Ingredients:

For the Cilantro Lime Crema:

1 cup sour cream

1 ½ teaspoons ground cumin

2 tablespoons minced fresh cilantro

Juice of 1 lime

For the Camarones a la Diabla:

1 ½ pounds large shrimp, peeled and deveined

1 tablespoon lime juice

6 dried guajillo chiles, stemmed and seeded

3 to 4 dried chiles de arbol, stemmed and seeded

2 medium ripe tomatoes

½ yellow onion, roughly chopped

2 to 3 cloves garlic

Vegetable oil

Salt and fresh ground black pepper

3 tablespoons butter

Sliced green onions, for garnish

Lime wedges, for garnish

Directions:

Start by making the Cilantro Lime Crema. In a small mixing bowl, whisk together the sour cream cilantro, cumin, and lime juice. Season to taste with salt, then cover and let it chill in the refrigerator. This can be done several hours ahead of time, allowing the flavors to meld while chilling.

Place the shrimp in a bowl and toss with the lime juice. Allow to marinate for 15 minutes.

Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the chilies to the hot pan and allow to toast for a few minutes, turning frequently to avoid burning. Remove and place the chilies in a bowl, then cover with boiling water. Cover and let the chilies soften in the water for 15 to 20 minutes, then drain. While the chilies are soaking, add the whole tomatoes to the hot skillet. Allow the tomatoes to soften and blister, turning often. When the tomatoes are soft, place them in the jar of a blender, then add the softened chilies, onion and garlic. Blend until very smooth, adding up to a ½ cup of water to get a sauce consistency.

Next, heat a tablespoon of vegetable oil in a large pot over medium-high heat. When the oil is shimmering, add the blended sauce all at once. Be careful, there will be splatters. Bring sauce to a simmer, then lower the temperature and continue to cook for about 10 minutes, until slightly thickened. Season to taste with salt and black pepper, then set aside.

Finally, set a large skillet over medium-high heat and melt the butter. Add the shrimp, seasoning with salt and pepper, and allow to sear for approximately 1 minute per side. They will just start to turn pink. Reduce the heat to medium and pour in enough of the chili sauce to totally cover the shrimp. Toss to combine, then allow the shrimp to simmer in the bubbling sauce for 3 to 4 minutes. Be careful not to overcook the shrimp. Taste and adjust seasoning. Serve immediately, garnishing the tops with green onions and a dollop of the Cilantro Lime Crema on the side.

Notes:

Dried chilies can be found in the Latin section of large grocery stores. When working with the dried chilies be careful not to touch your eyes. You can adjust the heat level by increasing or reducing the amount of arbol chiles. The guajillo chiles are milder and have a wonderful earthy, warm flavor.

Have all your garnishes and side dishes prepared before you cook the shrimp, as they will be ready fast. I served this zesty dish this week with steamed rice, warm corn tortillas, and fresh avocado on the side. The bright lime crema sauce has a lovely cooling effect to the spicy shrimp sauce. If you have extra chili tomato sauce, you can use it in other dishes or as a table salsa. Enjoy!