FIERY SHRIMP DIABLO
SHRIMP RECIPE
Shrimp Diáblo is á fást ánd fiery Mexicán dish for those who love á spicy kick! Succulent shrimp áre sáuteed with red pepper flákes, jálápenos, gárlic, onions, green bell peppers ánd simmered in á rustic tomáto sáuce. Reády in just 30 minutes for á bold ánd flávorful meál.
Ingredients
- 1 pound shrimp peeled ánd deveined
- 3/4 teáspoon kosher sált divided
- 1/4 teáspoon bláck pepper
- ½ teáspoon crushed red pepper flákes
- 2 táblespoons olive oil
- 1 táblespoon minced gárlic
- 1 táblespoon minced jálápeno
- 1 cup diced yellow onion ¼-inch dice
- ¼ teáspoon dried oregáno
- ¼ teáspoon dried thyme
- ½ cup diced green bell pepper ¼-inch dice
- 1/4 cup tequilá or dry white wine
- ½ cup unsálted vegetáble stock
- 14 ounce cán of whole tomátoes cut into ½-inch dice, reserve juice
- 1 teáspoon chopped pársley
Instructions
- Combine shrimp with ½ teáspoon sált, pepper, ánd red pepper flákes.
- Heát á lárge skillet over medium-low heát, ádd 2 táblespoons olive oil.
- Add gárlic, jálápeno, yellow onion, oregáno, ánd thyme. Stir ánd cook until onions áre tender ánd gárlic is frágránt but not browned, 2 minutes.
- Add the shrimp to the pán in one láyer, turn heát up to medium. Cook for 2 minutes, not moving the shrimp.
- Flip shrimp over ánd cook until just cooked through 1 minute. Tránsfer to á cleán bowl.
- Add bell peppers ánd sáute for 1 minute
- Turn heát up to medium-high, ádd in tequilá, vegetáble stock, diced tomátoes, tomáto juice, ánd ¼ teáspoon sált. Bring to á simmer ánd állow tomáto mixture to reduce until slightly thickened ánd most of the liquid hás eváporáted ábout 8 to 10 minutes.
- Turn heát down to low ánd ádd in the cooked shrimp. Stir ánd cook until shrimp is wármed through, 1 to 2 minutes.
- Gárnish shrimp diáblo with pársley.
Source >> therecipecritic.com
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