Authentic Mexican Shrimp Diablo Food

SHRIMP DIABLO

Steps:

• 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.

CAMARONES A LA DIABLA (MEXICAN SPICY SHRIMP)

Steps:

• Boil the chiles de arbol and the guajillo chiles until they are rehydrated. Remove all or some of the seeds to achieve a milder taste.
• Saute the tomatoes, 1/2 of the onion, chile de arbol, guajillo chiles, chipotle pepper, and garlic in a frying pan for about 3 minutes.
• Add the above ingredients to a blender with the orange juice and 1 tsp. of pepper and blend until everything is combined. Put through a strainer to get a smooth liquid. Set aside.
• Add the remaining half of the onion to a frying pan with the butter and the shrimp and cook over medium heat until the shrimp is cooked through.
• Add the a la diabla salsa and let cook over medium low heat for about 5 minutes or until heated through.
• Serve immediately.

SHRIMP DIABLO

Steps:

• In a large sauté pan, melt butter over medium high heat. Sauté onion and jalapeno about 3 minutes. Add garlic, diced tomato and shrimp and cook until shrimp is opaque,
• about 2 minutes. Add lemon juice and white wine and reduce until sauce thickens,
• about 2 minutes.
• Divide cooked linguine into two bowls and spoon sauce over. Serve immediately.
• Add a little parmesan cheese if you want.

SHRIMP FRA DIAVOLO

Steps:

• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

SHRIMP & LINGUINE FRA DIAVOLO

Steps:

• Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
• Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
• Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

DIABLO SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
• Melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.

SHRIMP DIABLO W/ FETTUCCINE

Steps:

• Bring 4 quarts water to a boil in large Dutch oven or stockpot.
• While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes.
• Meanwhile, toss shrimp with half of red pepper flakes, 2 tablespoons olive oil, and ¾ teaspoon salt.
• Add shrimp to hot skillet and quickly arrange in single layer; sear until bottom of shrimp forms small spot of crust, about 30 seconds.
• Remove skillet from heat, turn shrimp over, and add cognac; pause until cognac has warmed slightly, about 5 seconds, and return to high heat.
• Wave lit match over pan until cognac ignites, shaking pan.
• When flames subside, 15 to 30 seconds later, remove shrimp to medium bowl and set aside.
• Allow empty skillet to cool, off heat, for 2 minutes; return to burner over low heat; add 3 tablespoons olive oil and 3 tablespoons garlic and cook, stirring constantly, until garlic foams and becomes sticky and straw colored, 7 to 10 minutes.
• Add remaining red pepper flakes and 3/4 teaspoon salt, sugar, tomatoes, and wine, increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes longer.
• Stir in reserved shrimp (with accumulated juices), remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer.
• Off heat, stir in remaining 1 tablespoon olive oil.
• Meanwhile, add pasta and 1 tablespoon salt to boiling water, stir to separate pasta, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
• Transfer drained pasta back to now empty Dutch oven or stockpot; add about 1/2 cup sauce (sauce only, no shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat.
• Divide pasta among warm serving plates, top with a portion of sauce and shrimp, and serve immediately.

SHRIMP FRA DIABLO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
• Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.