This is based off of a traditional Mexican dish, camarones a la diabla.  My version is gluten-free and low FODMAP.

Making the Dish

01 Bring a kettle of water to boil


02 Cover chiles with boiling water, soak 10 - 15 minutes

Flour Bowl

03 Combine chiles in a blinder with tomatoes and spices

04 Season and cook shrimp

05 Simmer kale in chicken stock

07 Toss rice with cilantro and lime juice

06 Diablo sauce + shrimp

08 Enjoy. 

Prepare Chiles

01 - 02

Bring a kettle of water to a boil. In a heatproof wide bowl, cover the dried chiles with boiling water. Allow to soak for 10 - 15 minutes until pliable. Cut off the stems and remove the seeds. 

Blend Chilies


Transfer the cleaned chiles to a blender with tomatoes, cumin, oregano, salt, and olive oil. Puree until smooth and a rich red color.

Season & Cook Shrimp


Heat a thin layer of olive oil over medium-high heat in a large skillet. Season the shrimp with salt and sear on both sides until lightly brown, about 2 minutes. Remove to a plate. 

Simmer Kale


Add the frozen kale to the pan along with the chicken stock. Simmer until the kale is fully and the liquid is almost all absorbed, 5 minutes. Season generously with sale and pepper. Remove to a bowl. 

Diablo Sauce + Shrimp 


Transfer the diablo sauce to the pan and simmer over medium-high heat until reduced by half, about 5 more minutes. Fold the shrimp and cook for 1 minute more. 

Toss the Rice & Enjoy

07 - 08

Toss the prepared rice with half the cilantro and the lime juice. To serve, divide the rice between 4 bowls and top with the kale and shrimp. Garnish with the remaining cilantro.