For those of you following along, you may have noticed I didn’t update last week. I was away at an intense trial advocacy conference last week (fancy term for mock trial), and just wasn’t able to get a blog post written in time. I’ll try to not let it happen again!
This week’s dish is one of my favorites when I go to Mexican food restaurants: camarones a la diabla. I’ve had some really awesome versions, and I’ve had some that for some reason taste vaguely of ketchup. One of my favorite variations was at a long-defunct Spanish tapas restaurant in Las Vegas. I used to order it and ask for some extra bread to sop up the sauce.
This was an amazingly easy dish to make, and it is perfect for a quick weeknight meal. Feel like going to Mexico? Pop these little sea bugs into a skillet, and you’re done!
I can definitely handle my spice, and this dish did not disappoint. I was only making this for myself, and I might have had a bit of a hard time making it less spicy. My advice? Just take out some of the peppers. But then it won’t be *quite* as fun.
Eating this reminded me of the weekend cruise to Ensenada I went on last Christmas with my boyfriend’s family: delicious seafood mixed with spice. Plus, it was light, and it didn’t weigh heavy in my stomach. Perfect, because I was gearing up to put on my bikini one last time the week I made this.
It was a real treat to be able to travel to Mexico in just 20 minutes.
Try out the recipe from La Cocina de Leslie.