Camarones a la diabla

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
1L water
5 whole ripe tomatoes
2 medium red onions, divided
6 cloves garlic
400g canned chipotle
750ml ketchup
1 tsp salt
2 tbsp canola oil
1kg prawns, shelled and deveined
1/2 tsp garlic salt
Mexican rice, to serve
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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