You learned that tropical cooking relies on a wide variety of fresh and dried chiles, but it’s not all about the heat. Our recipe for Shrimp a la Diabla built a base of flavor by toasting dried guajillo chiles and then simmering them in a tomato-rich broth. Then we rescued jalapeño poppers from the fryer with our easy baked version.
Download the handout we used for this course onboard your Holland America cruise [PDF].
For even more “devilish” spice in this flavorful shrimp dish, increase the amount of chipotle chile to a full tablespoon.
An easier path to homemade jalapeño poppers starts with ditching the deep frying.
Done wrong, this dish resembles a dusty old boot. But apply some science with your rub and it’s a bold way to dress up a less expensive cut.
Fire-roasted tomatoes are the secret ingredient in our salsa. They add smoky depth without adding extra work.
