Shrimp Diablo For Two Recipe 465

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SHRIMP DIABLO FOR TWO



Shrimp Diablo for Two image

Make and share this Shrimp Diablo for Two recipe from Food.com.

Provided by PanNan

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

8 -10 large shrimp, deveined, tail on
1/2 cup red onion, sliced
1/2 cup yellow onion, sliced
1 garlic clove, chopped
1/4 teaspoon crushed red pepper flakes
1 jalapeno pepper, sliced with seeds
2 large roma tomatoes, seeded and diced
2 tablespoons lemon juice
1/2 cup white wine
3 tablespoons butter
salt and pepper
grated parmesan cheese
1/4 lb linguine, cooked

Steps:

  • In a large saute pan, melt butter over medium heat.
  • Saute onion and jalapeno about 3 minutes.
  • Add garlic, crushed red pepper and shrimp and cook until shrimp is opaque, about 2 minutes.
  • Add tomatoes, lemon juice and white wine and reduce until sauce thickens, about 2 minutes.
  • Divide cooked linguine into two bowls and spoon sauce over.
  • Serve immediately and pass grated Parmesan cheese.

SHRIMP DIABLO



Shrimp Diablo image

Shrimp diablo sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce.

Provided by Jessica Gavin

Categories     Main Course

Time 15m

Number Of Ingredients 15

1 pound shrimp (peeled and deveined)
3/4 teaspoon kosher salt (divided)
1/4 teaspoon black pepper
½ teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced jalapeno
1 cup diced yellow onion (¼-inch dice)
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ cup diced green bell pepper (¼-inch dice)
1/4 cup tequila or dry white wine
½ cup unsalted vegetable stock
14 ounce can of whole tomatoes (cut into ½-inch dice, reserve juice)
1 teaspoon chopped parsley

Steps:

  • Combine shrimp with ½ teaspoon salt, pepper, and red pepper flakes.
  • Heat a large skillet over medium-low heat, add 2 tablespoons olive oil.
  • Add garlic, jalapeno, yellow onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 2 minutes.
  • Add the shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
  • Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean bowl.
  • Add bell peppers and saute for 1 minute
  • Turn heat up to medium-high, add in tequila, vegetable stock, diced tomatoes, tomato juice, and ¼ teaspoon salt. Bring to a simmer and allow tomato mixture to reduce until slightly thickened and most of the liquid has evaporated about 8 to 10 minutes.
  • Turn heat down to low and add in the cooked shrimp. Stir and cook until shrimp is warmed through, 1 to 2 minutes.
  • Garnish shrimp diablo with parsley.

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

SHRIMP DIABLO FOR TWO RECIPE - (4.6/5)



Shrimp Diablo for Two Recipe - (4.6/5) image

Provided by á-173522

Number Of Ingredients 13

8 to 10 large shrimp, deveined, tail on
1 ⁄2 cup red onion, sliced
1 ⁄2 cup yellow onion, sliced
1 clove garlic, chopped
1 ⁄4 teaspoon crushed red pepper flakes
1 jalapeño pepper, sliced, with seeds
2 large roma tomatoes, seeded and diced
2 tablespoons lemon juice
1 ⁄2 cup white wine
3 tablespoons butter
Salt and pepper, to taste
Parmesan cheese, grated
1 ⁄4 pound linguine, cooked

Steps:

  • In a large sauté pan, melt butter over medium heat. Sauté onion and jalapeño about 3 minutes. Add garlic, crushed red pepper and shrimp and cook until shrimp is opaque, about 2 minutes. Add tomatoes, lemon juice and white wine and reduce until sauce thickens, about 2 minutes. Divide cooked linguine into two bowls and spoon sauce over. Serve immediately and pass grated Parmesan cheese.

SHRIMP DIABLOS



Shrimp Diablos image

Quick and easy shrimp diablos.

Provided by Gene03

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 3

Number Of Ingredients 7

2 teaspoons olive oil
½ onion, chopped
1 green bell pepper, chopped
2 jalapeno peppers, seeded and chopped
1 pound frozen cooked shrimp, thawed
1 (10.75 ounce) can condensed tomato soup
hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and jalapeno peppers in hot oil until tender, 3 to 5 minutes. Add shrimp and continue cooking until shrimp are pink and no longer opaque, about 5 minutes more. Pour tomato soup over shrimp mixture; season with hot pepper sauce. Simmer mixture until hot, about 5 minutes.

Nutrition Facts : Calories 240 calories, Carbohydrate 19.4 g, Cholesterol 230.1 mg, Fat 6.2 g, Fiber 2 g, Protein 27.2 g, SaturatedFat 1.1 g, Sodium 836.7 mg, Sugar 9.9 g

SHRIMP DIABLO



Shrimp Diablo image

This is a quick and easy, spicy shrimp and pasta dish that is combined from several different recipes that I love.

Provided by Crazy Cajun Loving

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 -3 tablespoons extra virgin olive oil
1 small white onion, diced
1 bunch green onion, diced
1 large yellow squash, cut into small cubes
1 large zucunni squash, cut into small cubes
1 small garlic clove, minced
1 tablespoon red pepper flakes
1 (15 ounce) can crushed tomatoes (with italian seasonings)
4 tablespoons tomato sauce
1 tablespoon oregano
1 tablespoon parsley
salt and pepper
15 ounces penne pasta
shrimp, peeled and devained
parmigiano (optional)

Steps:

  • Heat EVOO in pan over medium heat. Saute onions and green onions until tender. Add both squash, garlic, red pepper flakes and salt/pepper. Place lid on pan and let cook until squash is almost tender. Remove lid and add can of crushed tomatoes, tomatoe sauce, oregano, and parsley. Replace lid and let simmer on med/low heat while you prepare pasta, stirring occasionally.
  • In another pot, heat water for pasta and add salt. Once water is boiling add pasta and cook until al'dente.
  • Once pasta is al'dente, slowly add to tomatoe mixture, coating all pasta. Once all coated, add 1/2 cup of the pasta water to the pan, along with the shrimp. Stir mixture, replace lid and let cook for 15-20 min (stirring occasionally) until shrimp are cooked.
  • Serve springled with Parmigiano Cheese.

Nutrition Facts : Calories 522.5, Fat 9.8, SaturatedFat 1.4, Sodium 326, Carbohydrate 103, Fiber 16.8, Sugar 9.3, Protein 11.9

SHRIMP DIABLO RECIPE



Shrimp Diablo Recipe image

Provided by angelahon

Number Of Ingredients 9

2 each (34g) assorted dried chilies (guajillo, ancho, new mexico, etc.)
2 each (14g) chile de arbol
1 1/2 lb (681g) shrimp, peeled and deveined
2 each (6g) garlic cloves, minced
1 tbsp (15.25g) lime juice, freshly squeezed
1 tsp (2g) cumin seed, ground
1 7-oz can (210g) chipotles in adobo (Buy Now)
2 tbsp (28g) light oil (coconut oil, ghee, olive ... or even bacon fat!)
salt and fresh cracked pepper, to taste

Steps:

  • Split the dried chilies by either tearing the tops off, or using kitchen scissors to cut them open. Remove the seeds from the peppers and discard (feel free to leave a few, if you like a super spicy shrimp). You can do this in a hot pan, but I usually toast the chilies directly on a hot burner element, or over a hot burner flame. Over a medium-low temperature, toast the surface of the chilies by placing them in the flame, or directly on the burner surface. This will cause a quick blistering. Do not burn the chilies. Simply toast the surface for about 15 seconds, in a few spots around the chilies. This makes for a richer and more developed flavor. Fill a bowl or measuring cup with about 4 cups of boiling water. Place your toasted chilies in the hot water, so they may soften. Leave them there for about 20 minutes, while you work on the rest of the dish. Toss your shrimp with the cumin, garlic, lime juice, salt and pepper. Set aside. After 20 minutes, remove your chilies from the water and place in a blender. Save some of the chili water. You may need it. Add your chipotles to the blender and blend until smooth. Add some of your chili water to thin it out. You want something resembling a slightly runny BBQ sauce. Pre-heat a large sauté pan over high heat. Add your oil and swirl it around the pan. Quickly and before the oil burns, add your shrimp to the pan. Evenly distribute them around the pan, so that they are all touching the bottom of the pan. Let them sit for about 1 minute. Turn the all over, to cook the other side. After sautéing for about 2 minutes, add your chili sauce, from the blender. This will likely sputter a bit. That's fine. Turn the heat down to medium and cook the shrimp in the sauce for another 2 to 3 minutes. Taste, adjust seasoning and serve!

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