Camarão à diabla
Este prato foi inspirado no prato mexicano camarones a la diabla, que significa “camarões à diabla” e tem um toque picante, como o nome sugere. Para uma versão mais suave, substitua a pimenta chipotle por ½ colher de chá de flocos de pimenta vermelha. Sirva com arroz ou macarrão, ou com pão crocante para aproveitar o molho. (The Complete 5-Ingredient Cookbook, página 186.
Ingredientes
- 2 lbs raw, large shrimp (peeled, deveined, tails off, at room temperature)
- salt and freshly ground black pepper
- 3 tbsp olive oil (divided)
- 7 garlic cloves (minced)
- 2 29-oz cans tomato puree
- 1/4 cup water
- 2 chipotle chiles in adobo sauce
Modo de preparo
- 1
"Pat the shrimp dry with paper towels and season them with salt and pepper.
- 2
Heat a large nonstick saucepan over medium heat. Pour in 1 tablespoon of oil, then add the garlic and cook for 1 minute, stirring occasionally.
- 3
Transfer the garlic to a blender with the tomato puree, water, chipotle peppers, and a pinch each of salt and pepper. Blend until smooth. Pour the sauce into the saucepan, cover, and cook over medium-low heat for 15 minutes, or until the sauce thickens slightly.
- 4
Heat a large nonstick skillet over medium heat. Add the remaining 2 tablespoons of oil and cook the shrimp until they turn pink, 3-4 minutes. Add the shrimp to the sauce and toss to combine. Taste and adjust the seasoning, if needed."
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