Camarones a la diabla

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Ingredients

  • 1L water
  • 5 whole ripe tomatoes
  • 2 medium red onions, divided
  • 6 cloves garlic
  • 400g canned chipotle
  • 750ml tomato ketchup
  • 1 tsp salt
  • 2 tbsp canola oil
  • 1kg prawns, shelled and deveined
  • 1/2 tsp garlic salt
  • Mexican rice, to serve

Use imperial measurements

Method

How to make Camarones a la diabla

1) Put the water, tomatoes, 1/2 an onion and garlic cloves in a large pan over a high heat and bring to a boil. Reduce the heat and simmer until the tomatoes are soft.

2) Remove from the heat and leave to sit to cool for 2 minutes. Pour into a blender and add the chipotle, tomato ketchup and salt. Blend for approximately 30 seconds.

3) Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over a medium-high heat. Add the onions and saute until golden brown.

4) Stir in the prawns and garlic salt and cook for 2 minutes. Pour the sauce over the prawns and simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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