Baja-Style Deviled Shrimp

Inspired by the classic Italian Gamberi alla Diavola, this version incorporates the artisanal character of Sal de Baja. The combination of Diablo and Corazón de Ajo (Garlic Heart) provides a balanced spiciness and an aromatic depth that enhances the natural flavor of the shrimp, creating a fusion of Mediterranean cuisine and ingredients from the Sea of Cortez.

Ingredients

• 800 g fresh shrimp, peeled and cleaned

• 300 g cherry tomatoes, halved

• 200 ml tomato passata

• 1 fresh hot chili (or to taste)

• 2 lightly crushed garlic cloves

• 2 tablespoons extra virgin olive oil

• 1 teaspoon Sal de Baja Diablo

• ½ teaspoon Sal de Baja Corazón de Ajo

• Toasted rustic bread or al dente pasta for serving

Preparation

1. Clean the shrimp, removing the intestine if desired, and set aside.

2. Heat the olive oil in a large skillet over medium heat. Add the garlic cloves and cook for 1 minute to infuse the oil.

3. Add the cherry tomatoes and cook for 3 to 4 minutes until they begin to soften.

4. Add the tomato passata and chopped fresh chili. Cook for 5 minutes, stirring occasionally, until a slightly thickened sauce forms.

5. Season with Sal de Baja Diablo and Sal de Baja Corazón de Ajo, mixing well to integrate the flavors.

6. Add the shrimp and cook for 3 to 4 minutes, until pink and juicy.

7. Taste and adjust salt or spice level to your preference.

8. Serve immediately with toasted bread or fresh pasta.

The result

The shrimp are juicy and full of flavor, enveloped in an intense tomato sauce where the spice is expressed elegantly and balanced. Sal de Baja Diablo provides character and personality, while Corazón de Ajo adds aromatic notes that perfectly complement the natural sweetness of the shrimp.

Sal de Baja Tip

For an even more intense experience, sprinkle a small pinch of Sal de Baja Corazón de Ajo just before serving. The contrast between the freshly added salt and the hot sauce enhances the aromas and provides a delicately crunchy texture.