Fiery Shrimp Diablo
Shrimp diablo sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce.
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 120 kcal | Sugar | 5 g |
| Carbs | 11 g | Cholesterol | – |
| Protein | 2 g | Sodium | 703 mg |
| Fat | 7 g | Fiber | 2 g |
| Sugar | 5 g | ||
| Cholesterol | – | ||
| Sodium | 703 mg | ||
| Fiber | 2 g |
Prep Time: 5 min Cook Time: 10 min Total Time: 15 min
Ingredients
1 pound shrimp peeled and deveined
3/4 teaspoon kosher salt divided
1/4 teaspoon 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-inch dice
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ cup diced green bell pepper ¼-inch dice
1/4 cup tequila or dry white wine
½ cup unsalted vegetable stock
14 ounce can of whole tomatoes cut into ½-inch dice, reserve juice
1 teaspoon chopped parsley
Instructions
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.