Before you cook
Background Recipe story & origin
Sinaloa-style with head-on prawns and shrimp butter.
Before you start Equipment you'll need
- large skillet — Provides high heat for cooking shrimp quickly until pink and tender
- blender — Blends chiles, tomatoes, and aromatics into smooth fiery sauce for shrimp
Ingredients
Instructions
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Make the shrimp butter
Remove heads from prawns. Sauté heads in 2 tbsp butter until bright red and fragrant. Mash to release juices. Strain, pressing to extract all liquid. Reserve.
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Make the diabla sauce
Toast all dried chiles until blackened in spots. Soak 15 min. Blend with chipotles, charred tomatoes and tomatillos, garlic, half the onion, broth, salt.
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Cook the prawns
Heat oil and remaining butter. Sear prawns 1 min per side. Add tequila. Pour in sauce and shrimp butter. Simmer 5 minutes.
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Serve over rice
Arrange prawns in pool of sauce. Garnish with cilantro and lime. Serve with rice.