I created this in response to a post looking for a recipe for this dish that was either nutty or with coconut. I also saw some other post that had preferred recipes without tomatoes. I will be also experimenting with trying this with wine.


  • 1 large Red Bell Pepper (Pimento)
  • 1 oz dried Guajillo Chili Pods
  • 3 Cups Water
  • 1 Cinnamon Stick
  • 1 T Chicken Base
  • 4 medium Garlic Cloves
  • ½ Cup Peanuts
  • Dash Ground Chipotle (adjust to taste)
  • ¼ t Oregano
  • ¼ t Ground Cumin
  • ¼ Cup Coconut Milk
  • 2 T Sugar
  • ¼ Oil *I use Olive Oil
  • ¼ medium Onion (slivered)
  • ¼ large Green Bell Pepper (julienne)
  • ½ Jalapeño (sliced)
  • 2 cloves Garlic (sliced)
  • 1 # Shrimp (peeled and deveined)
  • *Chopped Peanuts and Cilantro for garnish


Remove seeds from guajillo chili pods. Place guajillo chili pods in water and simmer. While guajillo chili pods simmer prepare red bell pepper.
Use a little of the oil to coat the large red bell pepper. Place red bell pepper on cast iron Comal or other oven cookware. Place in preheated oven @ 425 degrees bake, turning occasionally until skin blisters and blackens on all sides. Remove from oven and let cool slightly (it?s easiest to remove skin while still warm). When cool enough remove skin.
Use water from the guajillo chili pods add cinnamon and chicken base simmer to make chicken stock.
Remove guajillo chili pods from water (save the water). Place the guajillo chili pods, roasted red bell pepper, 1 Cup of the chicken stock, the 4 medium garlic cloves, peanuts, chipotle powder, oregano, cumin, coconut milk and sugar in blender, and puree`.
In what is left of the oil sauté onions and green bell pepper until tender. Add jalapeño, sliced garlic and shrimp. Continue to sauté until shrimp starts to turn pink add the mole` (the pepper sauce you just made). Cover and continue to simmer about 5 to 8 minutes, until shrimp is done.
Serve with rice (use the 2 remaining cups of chicken stock with the cinnamon stick, a ¼ t whole cumin seed, ¼ t oregano, a dash of salt and 1 cup rice). Garnish with the chopped peanuts and cilantro.

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Submitted 5/21/07.
Submitted By: Michael Van Lydegraf
Camarones a la Diabla sin Tomate?