Camarones a la Diabla... shrimp sauced in a very spicy, thick cooked salsa available on Mexican menus throughout California & elsewhere... but does anyone have a great sounding recipe?
Here is my dilemma... I've had great versions of this dish in many places... in L.A. at Birriera La Barca (as good as anywhere in Mexico) and places throughout Mexico. However, this elusive dish rarely gets described in cookbooks & when it does the recipe seems wrong.
I've had the dish in West Coast Mexico where it has a strong Worcestire sauce component... I've enjoyed it, but the versions I would prefer to master are the more Central Mexican... which has a nutty, creaminess to it... or the East Coast Mexico version which I swear has to have Cocunut Juice or Cream.
Yet... I have never seen a recipe that has either nuts or coconut. Furthermore... everyone seems to use a different Chile... I've seen Habanero, Arbol, Chipotle, Piquin, Chiltepin and I can't quite pinpoint which I have liked. Then some recipes add volume with white wine, others with broth, others with Worcestire, some with roasted tomato... and like I said some versions must have nuts or coconut.
Has anybody encountered a particularly good recipe... particularly with nuts or coconut or something of that nature? It would be greatly appreciated.