Recipe: Deviled Shrimp

Updated: Feb 17


Estufa de inducción Schönes Bauen

There are few combinations that explode your palate like the mixture of seafood and spicy, we share the recipe for shrimp a la diabla, a dish widely consumed in the regions of Sinaloa and Veracruz, Mexico, ideal for preparing them with a Schönes Bauen magnetic induction grill.


Preparation time: 20 minutes. (4 people) Ingredients:

• 20 medium sized shelled shrimp trying to keep the head and tail

• 6 Guajillo Chiles without skin or stems

• 3 Chiles de Arbol without skin or stems

• 2 red tomatoes (tomatoes)

• 1 can of chipotle pepper in adobo sauce

• ½ Onion

• 1 clove garlic

• 2 tablespoons of olive oil

• Salt and pepper to taste.


We remove the vein of the shrimp that is in the upper part of the loin with a thin paring knife, season with salt and pepper and reserve in the refrigerator. Program your Schönes Bauen Induction Cooker at 200°C for 3 minutes and place half a liter of water in a pot. At the end of this process, remove the pot from the induction stove and let the peppers soak in the boiling water until they soften. Subsequently, place the already hydrated chiles, the 2 tomatoes, the ½ onion, the chipotle chile and the garlic clove in the blender, blend very well until obtaining a homogeneous sauce. Reprogram your Schönes Bauen Induction Cooker at 120°C for 7 minutes and cook the shrimp for 3 minutes on each side in a pan, with 2 tablespoons of olive oil, remove them and place them on absorbent paper and at the last minute strain the sauce diabla in the same pan to thicken. Subsequently, reprogram the temperature of your Induction Cooker to 80°C for 2 minutes, add the shrimp to the sauce, rectify the seasoning and once the time has elapsed, serve hot.


A GOOD STYLE FOR YOUR KITCHEN IS COMPLEMENTED WITH GOOD COOKING EQUIPMENT.


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