A few months ago, Josh and I tried shrimp diablo at a local restaurant and have been dreaming about it ever since. The flavors were so fresh and inviting, without being overly spicy. What I love about this meal is that it comes together so quickly and it’s versatile. Feel free to serve the shrimp over rice or quinoa, wrap it in a burrito or serve it with tortillas. A little avocado is a great garnish to compliment the spice.
Serves 4
All you need:
2 tablespoons olive oil, divided
1 yellow onion, diced
1 green pepper, diced
3 garlic cloves, finely chopped
1 jalapeno, seeded and chopped
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
¼ teaspoon black pepper
¼ cup tequila (or broth)
1 (14.5 oz.) can fire-roasted tomatoes
2 chipotle peppers in adobo sauce, chopped
1 pound peeled, deveined shrimp (tail-off)
Juice of 1 lime
2 teaspoons chopped parsley (or cilantro)
All you do:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion, green pepper, garlic and jalapeno and cook until fragrant, about 2 minutes. Add salt, oregano, crushed red pepper and black pepper and cook for 1 minute. Add tequila and cook until reduced by half. Add fire-roasted tomatoes and chipotle peppers and cook for 1 minute longer.
- Transfer the sauce to a blender and process until smooth.
- Add the remaining tablespoon of olive oil to the skillet and add shrimp. Cook for 1-2 minutes, or until just cooked through.
- Add sauce back to the pan and stir to coat the shrimp. Finish with fresh lime juice. Sprinkle with parsley.
