Shrimp A La Diablo Recipes

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THE ORIGINAL CAMARONES A LA DIABLA



The Original Camarones a la Diabla image

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

Provided by Jennifer Aleman

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 16

1 tablespoon vegetable oil
¾ cup sliced white onion
3 cloves garlic, minced
6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
2 large tomatoes, cut into chunks
1 ½ cups water
½ cup orange juice
1 tablespoon chicken bouillon granules
2 pounds raw shrimp (31-35 count), peeled and deveined
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon butter
¾ cup sliced white onion
2 cloves garlic, minced

Steps:

  • Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
  • Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
  • Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
  • Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 9.5 g, Cholesterol 176.7 mg, Fat 5.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 502.2 mg, Sugar 3.9 g

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Steps:

  • Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

SHRIMP A LA DIABLA (CAMARONES A LA DIABLA)



Shrimp a La Diabla (Camarones a la Diabla) image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 8

1/2 cup vegetable oil
4 cups dry Yunnan chiles
2 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon ground black pepper
4 tablespoons melted butter
2 1/2 pounds shrimp, shelled and deveined
Serving suggestions: rice and beans, corn or flour tortillas

Steps:

  • Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
  • Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
  • Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
  • Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
  • Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.

SHRIMP FRA DIABLO



Shrimp Fra Diablo image

A thick, spicy sauce of garlic, olive oil, and fire-roasted tomatoes is sauteed with shrimp or your favorite seafood. Legend has it that it was named for Michele Pezza, also known as 'Fra Diablo' (Friar Devil), who helped push Napoleon's forces out of Naples. Serve the sauce over hot pasta, or, my favorite, hot couscous cooked with olive oil and garlic.

Provided by Allison

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
1 shallot, minced
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1 (14.5 ounce) can fire-roasted diced tomatoes
3 tablespoons tomato paste
½ cup dry white wine
1 pound large shrimp, peeled and deveined
1 tablespoon dried parsley
½ tablespoon dried basil
1 pinch ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
  • Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

Nutrition Facts : Calories 294 calories, Carbohydrate 13.6 g, Cholesterol 172.6 mg, Fat 15 g, Fiber 2.4 g, Protein 20.8 g, SaturatedFat 2.2 g, Sodium 576.3 mg, Sugar 5 g

CAMARONES A LA DIABLA



Camarones a La Diabla image

Make and share this Camarones a La Diabla recipe from Food.com.

Provided by Amis227

Categories     Mexican

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

6 lbs shrimp, cleaned and deveined
1/2 onion, thinly sliced lengthwise
4 garlic cloves, minced
3 tablespoons oil
3 tablespoons butter
1 tablespoon Worcestershire sauce
2 tablespoons chicken consomme or 2 tablespoons chicken broth
2 ancho chilies or 2 poblano peppers
1 anaheim chili, seeds and veins removed
2 serrano peppers or 2 habaneros
3 tomatoes
1 garlic clove
1/4 cup white wine
salt and pepper
1/2 cup catsup (optional)
1 anaheim chili, sliced thinly
2 tablespoons oil

Steps:

  • Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside.
  • In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent.
  • Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste.
  • Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.
  • Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.

Nutrition Facts : Calories 524.4, Fat 22.3, SaturatedFat 5.7, Cholesterol 586.8, Sodium 2653.8, Carbohydrate 13.5, Fiber 2.5, Sugar 3.3, Protein 63.6

SAUCY SHRIMP A LA DIABLA



Saucy Shrimp a la Diabla image

This Healthy Living Saucy Shrimp a la Diabla is as devilish as you'd think. Get out the arbol chilies and thrill your heat-loving friends.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 10

1 can (8 oz.) tomato sauce
7 arbol chiles, stemmed
2 Tbsp. A.1. Original Sauce
2 Tbsp. oil, divided
10 cloves garlic, minced
1 large onion, chopped
2 lb. uncooked deveined peeled large shrimp
4 cups hot cooked long-grain white rice
2 green onions, chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Blend first 3 ingredients in blender until smooth.
  • Heat 1 Tbsp. oil in large skillet on medium heat. Add garlic and onions; cook 5 min. or until tender. Remove from skillet. Heat remaining oil in skillet on medium-high heat. Add shrimp, in 2 batches; cook and stir 3 min. or until pink. Remove from skillet; cover to keep warm. Return garlic, onions and shrimp to skillet; stir in sauce mixture. Bring to boil; simmer on low heat 3 min. or until heated through.
  • Spoon over rice; serve topped with onions and sour cream.

Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 230 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

SHRIMP IN ADOBO SAUCE



Shrimp in Adobo Sauce image

Shrimp a la diabla ("devil shrimp") is a very popular spicy shrimp dish in Manzanillo, Mexico. After visiting I searched the internet for a recipe, and this was the closest I found. It is traditionally served with rice and vegetables (usually a mix of lightly steamed broccoli and carrots.) I haven't tried this recipe yet but it sounds delicious.

Provided by Kim in Walnut Creek

Categories     Sauces

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3 large dried ancho chiles, stems and seeds removed
1 dried pasilla pepper, stems and seeds removed
1 large onion, chopped
2 cloves minced garlic
1/2 teaspoon dried cilantro (use fresh if avail!)
1/4 teaspoon ground cumin
1/4 cup vegetable oil
1/4 cup distilled white vinegar
1 1/2 teaspoons sugar
1 1/2 lbs large shrimp, shelled and deveined

Steps:

  • cover the chiles with hot water and let them sit for 15 minutes or until softened.
  • combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, cilantro, and cumin in a blender and puree to a smooth paste.
  • saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil.
  • reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.
  • add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until shrimp are done.

Nutrition Facts : Calories 247, Fat 12, SaturatedFat 1.6, Cholesterol 172.8, Sodium 174.3, Carbohydrate 10, Fiber 2.5, Sugar 2.1, Protein 24.6

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