Diablo Shrimp Recipes

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.

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 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 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 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 DIABLOS

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.

SPAGHETTI DIABLO WITH SHRIMP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper.
• Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain.
• Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.

SHRIMP A LA DIABLO

Steps:

• Puree chipotle peppers in adobo sauce in a blender until smooth. Add cream cheese and milk to the pureed pepper mixture; blend until smooth.
• Pour the sauce mixture into a saucepan and bring to a boil. Add shrimp and cook until pink and no longer opaque in the center, about 2 minutes.

DIABLO SHRIMP SAUTE

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain.
• Melt butter in a large skillet over medium heat. Cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. Add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. Pour white wine and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. Serve over cooked linguine.

CHEF JOHN'S SHRIMP FRA DIAVOLO

Steps:

• Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
• Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
• Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
• Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
• Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.