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Fiery Shrimp Diablo

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

4 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	198 kcal	Sugar	5 g
Carbs	12 g	Cholesterol	143 mg
Protein	17 g	Sodium	1345 mg
Fat	8 g	Fiber	2 g
Sugar	5 g
Cholesterol	143 mg
Sodium	1345 mg
Fiber	2 g

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min

https://therecipecritic.com/shrimp-diablo/

Combine 1 pound peeled and deveined shrimp, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon crushed red pepper flakes in a medium bowl.
Heat a large skillet over medium-low heat and add 2 tablespoons olive oil.
Add 1 tablespoon minced garlic, 1 tablespoon minced jalapeno, 1 cup diced yellow onion, ¼ teaspoon dried oregano, and ¼ teaspoon dried thyme to the skillet. Stir and cook for 2 minutes until the onions are tender and the garlic is fragrant but not browned.
Add the shrimp mixture to the pan in one layer. Turn the heat up to medium. Cook for 2 minutes without moving the shrimp.
Flip the shrimp over and cook for 1 minute just until they are cooked through. Transfer them to a clean bowl.
Add ½ cup diced green bell pepper to the skillet and cook for 1 minute.
Add ¼ cup tequila or dry white wine, ½ cup vegetable stock, 1 (14-ounce) can diced tomatoes in tomato juice, and ¼ teaspoon salt. Bring to a simmer and cook for 8-10 minutes, allowing it to reduce until slightly thicken, and most of the liquid has evaporated.
Turn the heat down to low and add the cooked shrimp back into the skillet. Stir and cook for 1-2 minutes until the shrimp is warmed through. Garnish with 1 teaspoon chopped parsley and serve warm.

Ingredients

1 pound peeled and deveined shrimp

½ teaspoon salt

¼ teaspoon ground 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 teaspoon dried oregano

¼ teaspoon dried thyme

½ cup diced green bell pepper

¼ cup tequila or dry white wine

½ cup vegetable stock

1 (14-ounce) can diced tomatoes in tomato juice

¼ teaspoon salt

1 teaspoon chopped parsley

Instructions

Step 1

Combine 1 pound peeled and deveined shrimp, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon crushed red pepper flakes in a medium bowl.

Step 2

Heat a large skillet over medium-low heat and add 2 tablespoons olive oil.

Step 3

Add 1 tablespoon minced garlic, 1 tablespoon minced jalapeno, 1 cup diced yellow onion, ¼ teaspoon dried oregano, and ¼ teaspoon dried thyme to the skillet. Stir and cook for 2 minutes until the onions are tender and the garlic is fragrant but not browned.

Step 4

Add the shrimp mixture to the pan in one layer. Turn the heat up to medium. Cook for 2 minutes without moving the shrimp.

Step 5

Flip the shrimp over and cook for 1 minute just until they are cooked through. Transfer them to a clean bowl.

Step 6

Add ½ cup diced green bell pepper to the skillet and cook for 1 minute.

Step 7

Add ¼ cup tequila or dry white wine, ½ cup vegetable stock, 1 (14-ounce) can diced tomatoes in tomato juice, and ¼ teaspoon salt. Bring to a simmer and cook for 8-10 minutes, allowing it to reduce until slightly thicken, and most of the liquid has evaporated.

Step 8

Turn the heat down to low and add the cooked shrimp back into the skillet. Stir and cook for 1-2 minutes until the shrimp is warmed through. Garnish with 1 teaspoon chopped parsley and serve warm.