National Hispanic Heritage Month (September 15-October 15) is designated in recognition of the contributions and influence of Hispanic Americans to the history, culture and achievements of the United States. It's "an important reminder of how much strength we draw as a Nation from our immigrant roots and our values as a Nation of immigrants." (Proclamation on National Hispanic Heritage Month, 2021)
To be perfectly honest, one of the only things we love almost as much as craft beer is food. So we jumped at the chance to celebrate Hispanic heritage with something delicious on a plate; we were thrilled when our friend Lorenzo Ariza offered up his Camarones a la Diabla appetizer recipe for us to share with Hairless Dog Brewing fans. This fiery shrimp appetizer is the real deal, and the perfect bite to pair with a malty Hairless Dog black ale or crisp IPA.
One taste and we know you'll want to hop over to Lorenzo's restaurant, Salsa a la Salsa, in Minneapolis. If you live close, go now. If you don't, make plans to come. We promise there'll be 0.0 regrets.
For salsa Diabla:
- 1 cup of corn oil
- 1 cup of Chile de arbol
- 1/2 cup of peeled garlic
- 1/4 onion
- 12 ounces tomatillos cleaned and washed
- 12 ounces Roma tomatoes
- 1 ounce cumin
- 1 ounce salt
- 1 cup of water
In a 3 qt pan on high heat add oil and chiles de arbol. When they change color add garlic, cook for about a minute, and add the rest of the ingredients. When the tomatillos change color turn the fire off and let it cool enough to blend in the blender.
For the shrimp:
- 6 large shrimp, cleaned and deveined
- 2 ounces olive oil
- 1 teaspoon chopped garlic
- 4 ounces of white wine
- 4 ounces salsa Diabla
In a hot sauté pan, add oil, shrimp, and garlic. When shrimp change color add wine and let it reduce. Combine with the salsa Diabla. Serve with warm tortillas.