DEVILED SHRIMP RECIPE
Deviled Shrimp, The recipe is easy to make once you have your ingredients ready, including the roasted tomatoes. My phone call with my aunt started when I was roasting the tomatoes, and before I realized it.
Provided by Mely Martínez
Categories Seafood
Time 30m
Number Of Ingredients 9
Steps:
- In a bowl mix the shrimp with the lemon juice and season with salt and pepper. Let it rest for 15 minutes to marinate.
- Combine roasted tomatoes, garlic, chipotle peppers and its adobo in a blender, process until smooth. Set aside.
- Heat 1 Tablespoon of olive oil in a large skillet, over medium-high heat. Add diced onion and the shrimp without the marinated juices. Slightly cook shrimp turning quickly to avoid overcooking. About 4 minutes. The shrimp will keep cooking later with the sauce. Transfer to a plate and set aside.
- Add the remaining 1 Tablespoon of olive oil to the skillet and turn heat to medium-high. Add the sauce and fry stirring constantly to prevent it to stick to the bottom. Simmer for about 10 minutes; if using the white wine add now and also add the thyme. Season with salt.
- Add the shrimp and cook for 2 more minutes. Serve over white rice and sprinkle with cilantro if desired. Do not overcook the shrimp or it will taste like rubber. (Smile)
Nutrition Facts : ServingSize 4 oz, Calories 190 kcal, Carbohydrate 3 g, Protein 23 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 1590 mg, Sugar 1 g
SHRIMP DIABLO FOR TWO
Make and share this Shrimp Diablo for Two recipe from Food.com.
Provided by PanNan
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large saute pan, melt butter over medium heat.
- Saute onion and jalapeno about 3 minutes.
- Add garlic, crushed red pepper and shrimp and cook until shrimp is opaque, about 2 minutes.
- Add tomatoes, 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 and pass grated Parmesan cheese.
SHRIMP MEXICAN STYLE OR RANCHERO STYLE
Shrimp Mexican Style, or "Ranchero Style", is one of the easiest and quickest ways to eat shrimp, and it is also really delicious. It has the basic Mexican staples like tomato, onion, and peppers. Sometimes, I add a splash of white wine to the sauce and it tastes even better.
Provided by Mely Martínez
Categories Main Course Seafood
Time 30m
Number Of Ingredients 8
Steps:
- Heat oil over medium-high heat in a large skillet. Add the onion and cook for about 2 minutes until it starts looking transparent. Add the garlic and Serrano peppers and cook for 2 more minutes until the onion starts browning.
- Stir in the chopped tomato, cover, and reduce heat to medium. Cook for about 10 to 12 minutes. The tomatoes will release their juices and will soften.
- Add the shrimp. Season with salt and pepper and cook for about 3-4 minutes or until the shrimp change to an opaque color. Remove from heat and stir in the chopped cilantro.
Nutrition Facts : ServingSize 4 oz, Calories 210 kcal, Carbohydrate 7 g, Protein 24 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 889 mg, Fiber 1 g, Sugar 4 g
CAMARONES A LA DIABLA (MEXICAN SPICY SHRIMP)
Learn how to make this delicious Mexican classic Camarones a la Diabla recipe
Provided by Charbel Barker
Number Of Ingredients 12
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
Shrimp diablo sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce.
Provided by Jessica Gavin
Categories Main Course
Time 15m
Number Of Ingredients 15
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 RECIPE (DIABLO SHRIMP)
This spicy camarones a la diabla recipe, aka "diablo shrimp", is fiery shrimp simmered in a homemade chili sauce. Quick and easy to make!
Provided by Mike Hultquist
Categories Appetizer Main Course
Number Of Ingredients 11
Steps:
- Rinse the dried peppers (ancho, guajillo and chiles de arbol), then remove the stems and seeds. Set them into a large bowl and cover them with very hot water. Steep for 20 minutes to soften.
- Drain then transfer the softened peppers to a food processor. Add the tomatoes, onion, serrano pepper, garlic, apple cider vinegar and 1/2 teaspoon salt. Process until smooth. Taste and adjust for salt. Strain, if desired, for a smoother sauce. Thin with a bit of water, if desired.
- Heat the vegetable oil in a pan to medium-high heat. Season the shrimp with salt and pepper, then sear the shrimp for 30 seconds per side. Remove the shrimp and set it aside.
- Add the diablo sauce and reduce the heat to medium. Simmer for 10 minutes to let the flavors develop.
- Return the shrimp to the pan and toss. Simmer for 1-2 minutes to warm the shrimp and cook it through. Serve.
Nutrition Facts : Calories 191 kcal, Carbohydrate 10 g, Protein 25 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 286 mg, Sodium 892 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CAMARONES A LA DIABLA (MEXICAN DEVIL'S SHRIMP)
Camarones a la Diabla is a famous Mexican dish. This version comes from the Jalisco region. They are called devil's shrimp because they are truly spicy - large shrimp are cooked in a hot sauce with lots of garlic, ketchup, and hot sauce. So beware!
Provided by laura
Categories World Cuisine Recipes Latin American Mexican
Time 27m
Yield 2
Number Of Ingredients 10
Steps:
- Heat butter and oil in a skillet over medium heat. Add shrimp and garlic; cook until shrimp are pink, about 3 minutes. Add hot sauce, ketchup, Worcestershire sauce, oregano, salt, and pepper. Cook until flavors are well blended, 5 to 10 minutes.
- Pour in beer a little at a time, stirring until dish has desired consistency, about 4 minutes. Cook for 5 minutes more.
Nutrition Facts : Calories 544.7 calories, Carbohydrate 26.8 g, Cholesterol 375.7 mg, Fat 27.7 g, Fiber 0.9 g, Protein 40.2 g, SaturatedFat 10 g, Sodium 3479.7 mg, Sugar 15.2 g
CAMARONES A LA DIABLA
Camarones a la Diabla (also known as diablo shrimp) are juicy, large shrimp covered in a bright red chile pepper sauce that are ready to eat in 30 minutes! (gluten free, low carb, paleo)
Provided by Isabel Eats
Categories Main
Time 28m
Number Of Ingredients 9
Steps:
- In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened.
- Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
- Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
- Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
- Remove the pan or skillet from the heat and serve alone as an appetizer or with Authentic Mexican Rice as a meal.
Nutrition Facts : ServingSize 1 /4th of recipe, Calories 279 kcal, Carbohydrate 8 g, Protein 25 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 248 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 11 g
LUCKY DEVILS DIABLO SAUCE
Steps:
- Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
- Place the tomatoes with their sauce into a large pot. Crush the tomatoes up more with your hands to break them up. Add the roasted habanero and jalapeno peppers, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders and paprika into the pot and bring to a low boil. Reduce the heat and simmer for 30 minutes.
- Remove from the heat and cool it down. You can place it into the refrigerator. Once the sauce it cooled completely, add the cilantro and lime juice.
- Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot!
SHRIMP A LA DIABLA (CAMARONES A LA DIABLA)
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
- Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
- Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
- Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
- Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.
CAMARONES A LA DIABLA, OR MEXICAN DEVILED SHRIMP
Camarones a la Diabla (Mexican Deviled Shrimp) is packed with flavor. Plump shrimp in a delicious and spicy sauce. Ready in under 30 minutes!
Provided by Maggie Unzueta
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Seed and devein the guajillo chiles and chile de arbol.
- In a stock pot, add the chiles.
- Add enough water to cover the chiles, about 2 cups.
- Bring to a boil. Turn heat off and let the chiles sit in the hot water for 5 minutes or until the chiles are soft.
- Discard water.
- To the blender, add reconstituted chiles, tomatoes, chipotle pepper, ¼ onion, garlic, and salt.
- Blend until smooth, strain the sauce, and set aside.
- Peel the shrimp.
- Add salt and pepper to the shrimp.
- In a large pan, heat olive oil.
- Add the remaining onion. Stirring constantly for 1 minute.
- Add the shrimp. Stir constantly and cook for 2 minutes.
- Do not overcook the shrimp, or they will be rubbery.
- Make sure the heat is on low and add the tomato chile sauce.
- Stir and cook for an additional 2-3 minutes.
- Taste for salt.
- Serve with white rice and lime wedge.
- Enjoy.
Nutrition Facts : Carbohydrate 9 g, Protein 25 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 2641 mg, Fiber 3 g, Sugar 5 g, Calories 214 kcal, ServingSize 1 serving
SHRIMP DIABLO
This is a very simple recipe that I cook quite often. And is it Yummy!! The recipe says it's for two but if I am hungry it will only feed me!! It is in a spicy(!) white sauce and placed on top of linguini.
Provided by Witch Doctor
Categories Mexican
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 12
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.
MEXICAN-STYLE GARLIC SHRIMP
Steps:
- Start by seasoning the de-shelled and cleaned shrimp with salt, pepper, cumin, and paprika.
- Add the butter olive oil to a frying pan over medium-low heat until butter begins to melt.
- Add the garlic and onion and let saute together for about 5 minutes.
- Add the shrimp and cook for 5-8 minutes or until they are completely cooked through.
- Add the lime juice and parsley.
- Enjoy immediately with tortillas, rice or salted crackers.
Nutrition Facts : ServingSize 1 Serving of 2 Shrimp, Calories 129 kcal, Carbohydrate 2 g, Protein 9 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 129 mg, Sodium 404 mg
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- 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."
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Ratings 72Calories 281 per servingCategory Dinner
- In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic and sauté 30 seconds more.
- Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and ½ a teaspoon salt.
- In the skillet, add the butter and allow to melt. Add the corn, zucchini, red onion, garlic powder, oregano, ½ teaspoon salt and pepper. Sauté until softened and browned on the edges, stirring occasionally, about 8 minutes. Transfer to a serving platter and squeeze lime juice over the top.
- Transfer the sauce from the blender to the skillet and add the shrimp. Coat the shrimp with the sauce and allow them to cook in the sauce until cooked through and sauce has thickened a bit, about 5 minutes.
CAMARONES ALA DIABLA-DEVIL'S SHRIMP - THE COMPLETE SAVORIST
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- Toss the shrimp with the lime juice and salt/pepper them, set aside while the remainder of the dish is prepared.
- In a large 12" or larger skillet, heat the olive oil and butter over medium high heat, once melted, add the onion and sauté for 3 minutes.
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- Split the dried chilies by either tearing the tops off, or using kitchen scissors to cut them open. Remove the seeds from the peppers and discard (feel free to leave a few, if you like a super spicy shrimp).
- You can do this in a hot pan, but I usually toast the chilies directly on a hot burner element, or over a hot burner flame. Over a medium-low temperature, toast the surface of the chilies by placing them in the flame, or directly on the burner surface. This will cause a quick blistering. Do not burn the chilies. Simply toast the surface for about 15 seconds, in a few spots around the chilies. This makes for a richer and more developed flavor.
- Fill a bowl or measuring cup with about 4 cups of boiling water. Place your toasted chilies in the hot water, so they may soften. Leave them there for about 20 minutes, while you work on the rest of the dish.
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