Shrimp Diablos Recipes

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:

• 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 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 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.

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.

CREAMY SHRIMP DIAVOLO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add 3 cups tomatoes; cook 4 min. or until softened, stirring occasionally and adding garlic after 3 min. Add shrimp; cook and stir 2 min. or until shrimp turn pink.
• Whisk Neufchatel, pasta sauce, vinegar, seasoning and red pepper until smooth. Add to skillet; cook and stir on medium heat 3 min. or until heated through.
• Drain pasta, reserving 1/4 cup cooking water. Place pasta in large bowl. Add shrimp mixture, parsley, Parmesan and remaining tomatoes; toss to coat, adding reserved cooking water, 1 Tbsp. at a time, until desired consistency is reached.

CAMARONES A LA DIABLA RECIPE (DIABLO SHRIMP)

Steps:

• Rinse the dried peppers (ancho, guajillo and chiles de arbol), then remove the stems and seeds. Set them into a large bowl and cover them with very hot water. Steep for 20 minutes to soften.
• Drain then transfer the softened peppers to a food processor. Add the tomatoes, onion, serrano pepper, garlic, apple cider vinegar and 1/2 teaspoon salt. Process until smooth. Taste and adjust for salt. Strain, if desired, for a smoother sauce. Thin with a bit of water, if desired.
• Heat the vegetable oil in a pan to medium-high heat. Season the shrimp with salt and pepper, then sear the shrimp for 30 seconds per side. Remove the shrimp and set it aside.
• Add the diablo sauce and reduce the heat to medium. Simmer for 10 minutes to let the flavors develop.
• Return the shrimp to the pan and toss. Simmer for 1-2 minutes to warm the shrimp and cook it through. 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.