Camarones A La Diabla

• 6 lbs shrimp, cleaned and deveined
• 1/2 onion, thinly sliced lengthwise
• 4 garlic cloves, minced
• 3 tablespoons oil
• 3 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chicken consomme or 2 tablespoons chicken broth
• 2 ancho chilies or 2 poblano peppers
• 1 anaheim chili, seeds and veins removed
• 2 serrano peppers or 2 habaneros
• 3 tomatoes
• 1 garlic clove
• 1/4 cup white wine
• salt and pepper
• 1/2 cup catsup (optional)
• Garnish
• 1 anaheim chili, sliced thinly
• 2 tablespoons oil

1. Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside.
2. In a large skillet heat the butter and oil and saute the minced garlic and onion until the onion is translucent.
3. Add the shrimp and cook until they turn bright pink, then add the consomme and Worcestershire, salt and pepper to taste.
4. Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.
5. Saute the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.

shrimp, onion, garlic, oil, butter, worcestershire sauce, chicken, chilies, anaheim chili, serrano peppers, tomatoes, garlic, white wine, salt, catsup, anaheim chili, oil

Taken from www.food.com/recipe/camarones-a-la-diabla-138805 (may not work)