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Printable recipe below! We're cooking up a traditional Mexican dish with a lot of heat and spice: the Devil's shrimp known for it's spiciness.
Used in this video:
Yeti Wok https://www.yeti.com/kitchen/cookware/21180000016.html
Propane camp stove https://amzn.to/2MG9vo9
DJI Mic 2 https://amzn.to/4ewAHAw
Cowboy Hat: Chazhatz.com
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Printable Recipe: https://kentrollins.com/blogs/fish/the-devils-shrimp
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0:01
[music]
0:06
[music]
0:08
>> That's hot going down. I don't know if
0:10
y'all can stand the heat. Today, we're
0:13
making up the devil's shrimp.
0:17
>> [music]
0:22
>> Camarones a la diabla, the devil's
0:26
shrimp. Woo!
0:27
What's that mean? We bringing out some
0:29
heat today, folks, and it all starts
0:31
with what? One little bitty thing right
0:34
here called the chile de arbol. Oh my
0:38
gosh, what I also call a bird beak
0:40
chile. These things, when you use them,
0:43
15 to 30,000 Scoville units in each one
0:47
of these little fellas, and today it
0:50
calls for three to four. Can't can't
0:52
take the heat in the kitchen and make
0:54
the devil's shrimp, but we got to give
0:56
it some flavor. So, let's talk about one
0:59
of my most favorite chiles, and that is
1:01
the guajillo chile. Has sort of a a
1:04
fruity taste with a little aroma of
1:06
smoke when you get it.
1:07
>> Hold on.
1:08
Your dog's hung up.
1:10
>> What you got going on? You got hobbled?
1:12
Now, this guajillo chile, to me, has no
1:14
heat at all. Maybe 3 to 5,000 Scoville
1:16
units if you're in the Scoville
1:18
atmosphere, but there is sort of a
1:20
fruity taste, a little tanginess to it
1:22
when you get these boiled down. I always
1:24
think there's more flavor in one of
1:25
these chiles when you hydrate it than
1:28
any fresh chile you'll ever have. But,
1:30
let's get back to this little right here
1:31
on here called
1:33
the heat is on.
1:35
A little bit of a nutty flavor, just a
1:37
little bit of earthy sort of a soothing
1:39
smoke, but folks, it'll give you that
1:41
bite. If you're looking for that bite,
1:43
this is your fella. Now, I prefer using
1:46
a shrimp that I have here on the high
1:48
end today, which is a rock shrimp, a red
1:50
shrimp from Argentina. They're big,
1:52
they're meaty, and oh so good. Serve it
1:54
over some rice,
1:56
and you're going to see the sweat pop
1:58
out on my forehead today. So, let's get
2:00
to it. So, all we got to do for prep is
2:03
just pull the stem off,
2:05
shake the seeds out
2:07
of each one of them.
2:09
Then we're going to put them in a stock
2:10
pot that's about half full of water
2:12
along with the onion, along with the
2:14
Roma tomatoes, the garlic, the Mexican
2:16
oregano, and let it all boil for about
2:18
10 to 15 minutes until they soften. And
2:21
then we're going to cover them and just
2:23
let them steam for a little bit.
2:24
>> [music]
2:24
>> Stick around. Can you take the heat? And
2:27
can I take the heat?
2:29
>> [music]
2:33
[music]
2:34
>> Now, I did have a viewer tell me one
2:35
time, "Don't shake them out on the
2:37
ground, Ken. Shake them out where you
2:39
can put them in something and get them
2:40
away cuz they land on the ground, pups
2:42
walk on them, get them [music] in their
2:43
paws, lick them, and they got what? Hot
2:45
paws and hot tongue."
2:49
>> [music]
2:54
[music]
3:02
>> See, them maters are softening up pretty
3:05
good.
3:06
We want to see these chilies
3:08
begin to split a little and they lack a
3:10
little bit there. See, you can see how
3:11
they'll tear up a little. So, we're
3:13
getting close.
3:26
I'm going to tell you right now, [music]
3:27
you got sinus trouble?
3:28
Put your nose over and take in a deep
3:30
breath. You woo, going to get you. These
3:32
have softened up well. They have Drain
3:35
that water out of them. We're going to
3:36
put them in a bowl, cover them, let them
3:38
steam about 10 minutes while we're
3:40
getting them shrimp ready to go.
3:42
>> [music]
3:44
>> While them peppers and stuff is
3:46
steaming, it's time to prep the shrimp.
3:48
Now, I love to use these red Argentinian
3:50
rock shrimp because look at how much
3:51
meat. These are some big meaty rascals.
3:54
I mean, when you get in here
3:57
Look at there. I mean, you going to get
3:58
a bite. We ain't talking about them
4:00
little old things you can't hardly see.
4:01
And you know, I'm going to tell you
4:02
something. I go to a restaurant and it's
4:04
got shrimp on there, and I know they
4:06
leave these on there for presentation,
4:08
but I have to take them off when I eat
4:09
them. So, why not let's just take them
4:11
off now and we through with it, okay?
4:13
So, just look through there. Make sure
4:16
that everybody has been deveined as
4:18
well. We don't want no shrimper poos in
4:20
our dish.
4:22
So, just get them all in there.
4:24
>> [music]
4:29
[music]
4:30
>> Put them shrimp over in a bowl in that
4:32
little Yeti soft-sided cooler I did. It
4:34
is time to blend up the devil's brew, it
4:37
is.
4:38
>> [clears throat]
4:38
>> So,
4:39
we going to be gingerly. Ooh, that that
4:41
bowl is sort of hot. There's a lot of
4:42
flavor. Don't get too close to this,
4:44
it'll burn your eyes.
4:45
I mean, look at all that goodness. If
4:48
there's a little juice in there, that
4:49
won't hurt nothing. That's just more
4:52
added flavor and a little more heat.
5:03
Y'all ever heard that Charlie Daniels
5:04
song, "The Devil Went Down to Georgia"?
5:06
I think today the devil's going to stop
5:08
by right here after we get this out of
5:09
the blender. Now,
5:12
these contraptions have always amazed
5:14
me. Sometimes [music] they work,
5:15
sometimes they don't, sometimes you
5:16
ain't got the lid on there, you blow it
5:18
up on the ceiling, but hang on.
5:20
>> [music]
5:20
>> Houston,
5:21
we have lift off.
5:29
>> [music]
5:31
>> You want this velvety smooth, you do.
5:34
Cuz we got to add a little more
5:37
of this Mexican oregano to it.
5:41
But also, I know it's going to need a
5:43
little more salt.
5:47
And a little avocado oil to help with
5:50
the smoothness.
5:53
We're going to blend it again, then
5:55
we're going to taste it, see where we're
5:57
at.
6:05
Oh boy, get the fire extinguisher saying
6:08
we may need it.
6:12
So, I'm just going to take a look. I'm
6:13
not eating all that right now.
6:19
Ooh, ooh,
6:20
hot.
6:21
Blending it up. Got my Yeti wok out here
6:24
cuz we are fixing to wok and roll we
6:26
are. A little bit of avocado oil right
6:28
there in the bottom.
6:32
We'll let that get pretty hot
6:34
and then in go the shrimpers.
6:37
I'm going to get make sure everybody has
6:39
got some lubrication on them.
6:42
>> [snorts]
6:46
>> We're going to give it just a little
6:47
hint of our mesquite seasoning. It's got
6:50
a little ancho chili just for some
6:52
flavor. We ain't adding no heat to it.
6:54
When you begin to see them shrimpers
6:57
turn a little pink or opaque, I think is
6:59
the correct terminology,
7:01
that's when we know it's time to pour in
7:03
the sauce and then we're going to turn
7:04
it down on low and let it simmer a
7:06
minute.
7:15
See how them shrimp have begin to firm
7:17
up. We got us some color going on there,
7:19
so I say it's time to add the sauce.
7:21
Remember you don't want to overcook
7:23
these. That's why we want to err on the
7:25
side of not quite done yet. In goes the
7:27
sauce.
7:38
>> [music]
7:44
>> Well, there you have it, folks. A done
7:46
deal. The devil shrimp. Now, I like to
7:49
serve it over rice. Got me a flour
7:51
tortilla. First, I'm just going to taste
7:53
the shrimp by itself with the sauce.
8:02
When it gets back there
8:04
to the back of your tongue
8:06
you feel your back of your tongue say,
8:08
"Get some water. Get some milk." But,
8:10
the flavor
8:12
really overpowers the heat to me at the
8:14
last. You get so much of that flavor
8:16
that them hydrated peppers bring back to
8:19
it. Woo! I'm going to have one more with
8:21
a little
8:22
>> on a scale of 1 to 10, what's the heat?
8:24
>> I'd say 8.7.
8:25
>> Woo!
8:26
>> But,
8:27
I think if you get it with some rice,
8:28
maybe that'll tone it down a little.
8:30
We'll see.
8:32
Mhm.
8:34
>> Do your hot pepper dance.
8:35
>> No, it's It's there. Woo!
8:37
Stepping on there lively. [music] I
8:38
mean, we might even try to climb this
8:40
tree.
8:42
It's hot. Little cooler up here. Woo!
8:45
That is fine dining it is. Leave me a
8:47
comment down there and like let me know,
8:49
what is your heat level? I mean, is a
8:51
jalapeno too hot? Do you use ghost
8:53
peppers? I just need to know. This to me
8:56
on the money it is. We hope y'all
8:59
enjoyed cuz we sure did. It is with
9:01
great pride, honor, and privilege that I
9:03
tip my hat to all the servicemen and
9:04
women and all the veterans that have
9:06
kept that old flag a-flying. We commend
9:08
you all we do and lift you in love and
9:10
prayer daily. Rest of you, get on up in
9:12
here. I'm not even going to breathe on
9:14
you cuz it's a hot. My breath will just
9:16
set you afire.
9:18
God bless you each and every one and
9:19
I'll see you down the [music] devil
9:21
shrimp trail.
9:26
>> [music]
9:39
>> Mhm.
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