Peachy Camarones a la Diabla

Instructions

For the Peachy Diabla Sauce:

1. In a medium pot over medium-high heat, add 4 cups of water. Add the Roma tomatoes, onion and deveined and seeded chile California and chiles de arbol. Bring the water to a boil then reduce the heat to a low simmer. Once the chiles have softened and their color has changed, remove them and set aside.
2. Continue simmering until the tomatoes and onions are softened. Remove them from the pot and let them
3. Transfer the cooled chiles, tomatoes and onion to a food processor. Reserve the cooking water for adjusting the sauce’s consistency later, if needed.
4. Add 1 can of California Cling Peaches (with syrup), 1 chipotle chile (including seeds) and 1 teaspoon of salt to the food processor. Blend until the sauce is smooth and well combined.

For the Shrimp:

1. In a small bowl, prepare the cornstarch slurry by combining the cornstarch and water. Mix well and set aside. This will be used later to thicken the peachy diabla sauce.
2. Heat a large nonstick pan over a medium heat with 2 tablespoons of extra virgin olive oil. When the oil is hot, add the shrimp and the chopped garlic.
3. Sauté the shrimp until they turn light pink, then season with 1 teaspoon of salt. Add the cubed peaches, and blended peachy diabla sauce to the pan.
4. When the sauce begins to simmer, stir in the prepared cornstarch slurry and mix thoroughly using a heat-safe spoon. Continue to stir gently until the shrimp curl into a “C” shape and the sauce thickens. Serve the shrimp and sauce over a bed of your favorite white rice or cilantro lime rice for a flavorful meal. Enjoy with fresh tortillas or tortilla chips, if desired, and garnish with chopped cilantro and fresh lime wedges for added flavor.