A La Truck Shrimp Recipes

SHRIMP A LA DIABLA (CAMARONES A LA DIABLA)

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.

A LA TRUCK SHRIMP

Steps:

• Thoroughly combine the lime juice, sugar, fish sauce or oyster sauce and sambal or chili paste in a jar or small bowl sauce (increase the amount of sambal if you’re a heat freak).
• (Sambal is available in the condiment section of most Asian markets and in the specialty or gourmet section of some large supermarkets).
• Pour this sauce into a 10-inch non-stick pan.
• Turn the heat to medium high and bring to a boil.
• Add the shrimp and reduce heat to medium low.
• Cook until the shrimp is tender and the sauce thickens slightly, about 3 to 4 minutes (depending on size of shrimp) – if you like a thicker sauce, temporarily remove the cooked shrimp with a slotted spoon while the sauce continues to thicken, this will prevent the shrimp from becoming overcooked and rubbery.
• Add cilantro to the sauce.
• Taste and adjust the seasonings, pour over cooked rice or noodles.

SHRIMP AND CLAMS A LA PLANCHA

Steps:

• Melt butter with oil in a large cast-iron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate.
• Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens.