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Cuevitas Cantina & Grill Camarones a la Diable
(Devil's Shrimp)



  • 6 jumbo shrimp
  • 1 cup chile Colorado sauce
  • 1 cup hot salsa
  • 1/4 cup diced onion
  • 1/4 cup diced bell pepper
  • 1 teaspoon crushed red pepper (chile de arbol)
  • 1/8 teaspoon butter


  1. In a medium saucepan, put butter and shrimp over medium heat.
  2. In a separate pan, over medium heat, bring the Colorado sauce, salsa and crushed red peppers to a simmer.
  3. When shrimp is fully cooked add to diabla sauce with vegetables. Bring back to a simmer, stirring ingredients well.
  4. Serve with rice, beans and lots of agua!

Source: Mario Muniz Jr., Cuevitas Cantina & Grill, Folsom, California


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