This dish is spicy, but if you prefer you can do it without the chipotles and use the jalapenos devoid and seedless.
Do not cook the shrimp for a long time to avoid becoming taffy.
It is best to use fresh shrimp but if you do not find them use frozen, just follow the package instructions to thaw.
Shrimp to the devil I love very much. In fact, shrimp are in season and you can cook them in many ways. But, one of my favorites is to make them with hot sauce, so today I share with you my version of shrimp to the devil, a dish very popular in Mexico. Let’s cook!
1 lb of large, clean and deveined shrimp; just leave the tail
2 cups of tomato puree
3 finely chopped garlic cloves
2 chili Peppers
2 marinated chipotle peppers
2 olive oil spoons
1 teaspoon cumin powder
Salt and pepper to taste
1 Begin by preparing the sauce by placing a deep frying pan on the stove, sancocho the garlic using a spoonful of olive oil, and add the tomato puree, salt, and pepper.
2 Roast the jalapeno peppers in a bowl and grind them together with the chipotles in the blender with a little water. Add the chili peppers to the tomato sauce and let it cook for 15 minutes.
3 In a bowl season the shrimps with cumin, salt, and pepper. In a separate skillet add the remaining olive oil and cook the shrimp until they turn pink.
4 Add the shrimp to the sauce and serve immediately accompanied by avocado chips and white rice.