Camarones a la Diabla

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Camarones a la Diabla by Karina Tobias
Story and Photos by John Paul Coronado

Karina Tobias, junior international business and international relations double major, enjoys all types of food from different cultures, but she cannot take any of her food plain—only spicy! Mexican food is her favorite because of her Mexican culture. Tobias’s taste for spicy food matches her spicy and upbeat personality. Tobias is from McAllen, Texas, where her taste for spicy food comes from.
“If I had to choose any food besides Mexican food, it would have to be Italian. Pasta can be combined with the proper ingredients that can create a party in your mouth,” Tobias says.
Tobias does not get to go home very often because of work and school. When she feels homesick, she brings home to her residence hall. She creates Camarones a la Diabla to excite not only her taste buds, but also her spirit.
“I love Camarones a la Diabla because it reminds me of home and it is a dish that I grew up with. It’s a dish that makes my tastebuds and myself dance,” Tobias says.
When Tobias decides to eat Mexican food, her top three favorites are Camarones a la Diabla, tacos and Discada, which consists of many proteins like beef and pork. When it comes to tacos, she has no type of taco!
“Tacos are my go-to food item. It’s so universal, for example, they can be eaten for breakfast, lunch and dinner! Why not just have tacos everyday,” Tobias explains.
“I like making Camarones a la Diabla because it’s simple to make because of the mixing of the ingredients on top of a bed of rice,” Tobias says.
When Tobias makes Camarones a la Diabla, she says that you can decide how spicy you desire.
“Many people cannot eat my version of Camarones a la Diabla because I love mine so spicy that it wakes you up, but I make it less spicy for my friends with a low tolerance of spiciness,” Tobias says.
Ingredients
• one pound of shrimp (any size)
• three Chile de arbol chilies
• two cups of water
• three tomatoes, halved
• half of an white onion, diced
• two tablespoons olive oil
• two green peppers
• one clove of garlic
• salt and pepper
Directions
1. Rinse the chile de arbol.
2. Seed and devein the chile de arbol.
3. In a blender, add tomatoes, one-fourth of onion, garlic, salt, and Chile de arbol.
4. Blend until smooth and set aside.
5. Peel shrimp
6. Add salt and pepper to the shrimp
7. In a large pan, heat olive oil.
8. Add the remaining onion and add the green peppers. Stir for one minute.
9. Add the shrimp. Stir constantly and cook for two to three minutes. (Do not overcook the shrimp or they will be rubbery.)
10. Set heat to low and add the sauce. Still and cook for an additional two to three minutes.
11. Service with bread or any tortilla.

 

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