Shrimp Diablos Recipes

SHRIMP FRA DIAVOLO

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 DIABLO

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 A LA DIABLA (CAMARONES A LA DIABLA)

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

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.

SHRIMP DIABLO RECIPE

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!

SHRIMP DIABLO

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.

SHRIMP DIABLO

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 more olive oil, 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.

DIABLO SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
• Melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.

SHRIMP DIABLO FOR TWO

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

Steps:

• In a large sauté pan, melt butter over medium high heat. Sauté onion and jalapeno about 3 minutes. Add garlic, diced tomato and shrimp and cook until shrimp is opaque,
• about 2 minutes. Add 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.
• Add a little parmesan cheese if you want.