Shrimp a la Diabla
This dish was inspired by the Mexican dish, camarones a la diabla, which translates to "deviled shrimp," and has some spice to it, as the name suggests. For a milder version, substitute ½ teaspoon of red pepper flakes for the chipotle pepper. Serve over rice or pasta, or with crusty bread to soak up the sauce. (The Complete 5-Ingredient Cookbook, page 186.
Servings 4 people
Cost $1.75 per person
- 2 lbs raw, large shrimp peeled, deveined, tails off, at room temperature
- salt and freshly ground black pepper
- 3 tbsp olive oil divided
- 7 garlic cloves minced
- 2 29-oz cans tomato puree
- 1/4 cup water
- 2 chipotle chiles in adobo sauce
"Pat the shrimp dry with paper towels and season them with salt and pepper.
Heat a large nonstick saucepan over medium heat. Pour in 1 tablespoon of oil, then add the garlic and cook for 1 minute, stirring occasionally.
Transfer the garlic to a blender with the tomato puree, water, chipotle peppers, and a pinch each of salt and pepper. Blend until smooth. Pour the sauce into the saucepan, cover, and cook over medium-low heat for 15 minutes, or until the sauce thickens slightly.
Heat a large nonstick skillet over medium heat. Add the remaining 2 tablespoons of oil and cook the shrimp until they turn pink, 3-4 minutes. Add the shrimp to the sauce and toss to combine. Taste and adjust the seasoning, if needed."
How to Store Leftovers
Keep your leftover Shrimp a la Diabla in an airtight container in the fridge for up to 3 days.
You can reheat shrimp safely in the microwave, oven, or in a skillet. But do be aware that reheating shrimp can cause it to turn chewy. You may also just enjoy the leftover deviled shrimp cold with or in a salad.
Calories: 431kcal | Carbohydrates: 25g | Protein: 52g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 572mg | Sodium: 4013mg | Potassium: 1563mg | Fiber: 7g | Sugar: 18g | Vitamin A: 2155IU | Vitamin C: 40mg | Calcium: 392mg | Iron: 9mg
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