Name: Camarones a La Diabla
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 8 servings
Cuisine: mexican
Ingredients: 4 cups water; 5 whole ripe tomatoes; 2 medium red onions, divided; 6 cloves garlic; 14 ounces canned chipotle; 24 ounces ketchup; 1 teaspoon salt; 2 tablespoons canola oil; 2 pounds shrimp, shelled and deveined; 1/2 teaspoon garlic salt

Directions

For the sauce:
Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
For the shrimp:
Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.