How to Make Chef Roscoe's Camarones a la Diabla

Food and Wine

Turn up the heat with Chef Roscoe’s Camarones a la Diabla! In this video, juicy shrimp are simmered in a fiery chili-tomato sauce packed with smoky depth and rich flavor. Chef Roscoe shows you how to balance heat with brightness and get the perfect sear on your shrimp.

Transcript

00:00Camarones a la Diabla delivers bold, smoky heat with layers of flavor.

00:04Start by soaking dried guajillo and chile de arbol until soft.

00:08Guajillo brings sweet smokiness, while arbol adds sharp, citrusy fire.

00:12Strip out the seeds, then blend the softened chilies with broiled tomatoes,

00:17garlic, and onion into a bold, vibrant red sauce.

00:20Sear the shrimp, then simmer in that punchy mix until juicy and coated in spicy flavor.

00:24The sauce clings to every bite, deep, vibrant, in just the right heat.

00:29Serve it with cilantro and rice and a squeeze of lime. It's fire with finesse.

00:33Oh my gosh. Boom! That's delicious. Well done, Chef.

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