Shrimp a la Diabla

Ingredients

• 907 g (2 lb)raw large prawns, peeled, deveined, tails removed and brought to room temperature
• to tastesalt and freshly ground black pepper
• 45 ml (3 tbsp), dividedolive oil
• 7garlic cloves, minced
• 2 cans (822 g each; 29 oz each)tomato purée
• 60 ml (¼ cup)water
• 2chipotle chillies in adobo sauce

Instructions

1. 1

   Season the prawns

   Pat the prawns dry with kitchen paper, then season them with salt and pepper.

2. 2

   Cook the garlic

   Set a large non-stick saucepan over a medium heat. Add 15 ml (1 tbsp) of the oil, then stir in the garlic and cook for 1 minute, stirring occasionally.

3. 3

   Blend the sauce

   Transfer the garlic to a blender with the tomato purée, water, chipotle chillies, and a pinch each of salt and pepper. Blend until smooth. Pour the sauce into the saucepan, cover and cook over a medium-low heat for 15 minutes, or until it has thickened slightly.

4. 4

   Cook the prawns

   Heat a large non-stick frying pan over a medium heat. Add the remaining 30 ml (2 tbsp) of oil and cook the prawns for 3–4 minutes, until they turn pink. Add them to the sauce and toss to coat. Taste and adjust the seasoning if needed.

What is shrimp a la Diabla?

Camarones a la diabla means “devilled prawns” in Spanish and is a Mexican-inspired dish known for its spicy sauce. This version takes its cue from that dish, blending chipotle chillies in adobo with tomato purée for a smooth, smoky, fiery coating.

The method keeps the prawns and sauce separate until the end. That makes it easier to cook the prawns just until pink while the sauce thickens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 431 calories, 52g protein, 25g carbs, 14g fat.

The prawns provide most of the protein, while the tomato purée contributes carbohydrates. Olive oil supplies much of the fat, with the chosen rice, pasta or bread adding further carbohydrates to the meal. For a balanced plate, serve a moderate portion over rice or pasta with vegetables on the side.

The chipotle choice

Chipotle chillies in adobo bring both heat and a smoky, savoury flavour. Blend them thoroughly with the tomato purée so their flavour is distributed throughout the sauce.

For a milder version, use ½ teaspoon of red pepper flakes instead of the chipotle chilli, as suggested in the recipe description.

Build a smooth sauce

Garlic first: briefly cooking the minced garlic in oil softens its sharpness before it goes into the blender. Stir it occasionally and take care not to let it brown.

Blend well: purée the garlic, tomatoes, water and seasonings until smooth. The covered 15-minute simmer then gives the sauce time to thicken slightly.

Cook the prawns gently

Dry prawns: patting them dry helps them cook in the pan rather than release excess moisture. Bringing them to room temperature, as specified, also helps them cook evenly.

Watch the colour: cook for 3–4 minutes, stopping when the prawns turn pink. Add them to the sauce at that point; prolonged cooking can make them tough.

Check the seasoning

Season the prawns before cooking, then add a pinch of salt and pepper to the sauce before blending. Taste the finished sauce and adjust the seasoning if needed.

The chilli heat can vary, so tasting before adding the prawns is useful. Keep the sauce at a gentle simmer rather than letting it boil hard.

Choose something to serve it with

Rice or pasta makes a substantial base for the tomato and chipotle sauce. Crusty bread is another option, especially if you want to scoop up every bit.

A simple green salad or steamed vegetables can add freshness alongside the rich, spicy sauce.

Recipe notes & tips

• Use a large blender jug, or blend the sauce in batches if needed.
• Keep the prawns in a single layer in the frying pan so they cook evenly.
• If the prawns are still translucent, give them a little more time in the pan before adding them to the sauce.
• Taste the sauce after simmering, when its flavour has had time to develop.
• Have rice, pasta or crusty bread ready before finishing the prawns, as they cook quickly.

Variations

• Milder heat: replace the chipotle chilli with ½ teaspoon of red pepper flakes.
• Serve with rice: spoon the sauce and prawns over cooked rice.
• Serve with pasta: toss the cooked pasta with the sauce and prawns.
• Bread accompaniment: serve with crusty bread to soak up the sauce.

Common mistakes to avoid

• Wet prawns: pat them dry with kitchen paper before seasoning so excess moisture does not get in the way of cooking.
• Burnt garlic: cook it for just 1 minute, stirring occasionally, and remove it from the heat if it starts to brown.
• Rushed sauce: simmer it covered for the full 15 minutes so it has time to thicken slightly.
• Overcooked prawns: remove them from the pan once they turn pink, after about 3–4 minutes.
• Under-seasoned sauce: taste it after cooking and adjust the salt and pepper before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan until hot throughout, taking care not to cook the prawns for longer than necessary.

Frequently asked questions