Camarones a la Diabla (Mexican Deviled Shrimp)

Ingredients

• 1 1/2 lb large shrimp (21/25 count), peeled and deveined, tails left on
• 1 tsp kosher salt, divided
• 4 Roma tomatoes, quartered
• 3 to 4 canned chipotle peppers in adobo, plus 1 tbsp of the adobo sauce
• 2 dried guajillo chiles, stemmed and seeded (optional, for deeper color and mild smoke)
• 1/2 white onion, roughly chopped, plus 2 tbsp finely diced for garnish
• 4 garlic cloves, peeled
• 1 tsp dried oregano, preferably Mexican
• 3 tbsp neutral oil, divided
• 2 tbsp unsalted butter
• 1 lime, halved, plus wedges to serve
• 1/4 cup cilantro leaves, roughly chopped
• Cooked white rice, to serve

Steps

1. 1

   Pat the shrimp very dry and toss with 1/2 tsp of the salt. Dry shrimp curl and sear instead of steaming. Let them sit while you build the sauce.

2. 2

   If using guajillos, tear them open and toast in a dry skillet over medium heat for about 30 seconds per side, until fragrant but not blackened. Cover with just-boiled water and soak for 10 minutes to soften.

3. 3

   Add the tomatoes, chipotles and their adobo, the drained guajillos, roughly chopped onion, garlic, oregano and remaining 1/2 tsp salt to a blender. Blend completely smooth. This is your diabla sauce, and it is not here to make friends.

4. 4

   Heat 2 tbsp of the oil in a large skillet over medium-high until shimmering. Pour in the blended sauce, standing back because it spits. Fry it, stirring often, for 6 to 8 minutes, until it darkens to a deep brick red and thickens enough to coat a spoon.

5. 5

   Push the sauce to one side, add the last 1 tbsp oil, and lay the shrimp in a single layer. Cook for 3 to 4 minutes total, turning once and spooning the bubbling sauce over them, until they curl, turn opaque, and reach 145°F.

6. 6

   Turn off the heat and swirl in the butter until the sauce goes glossy, then squeeze in the juice of half the lime. Taste and add more salt or lime as needed.

7. 7

   Spoon over white rice, scatter with the reserved diced onion and cilantro, and serve with lime wedges. Serve right away because the shrimp keep cooking the longer they sit in the sauce.