RED LOBSTER'S SHRIMP DIABLO
Make and share this Red Lobster's Shrimp Diablo recipe from Food.com.
Provided by senseicheryl
Categories < 15 Mins
Time 15m
Yield 3 pounds shrimp
Number Of Ingredients 7
Steps:
- Wash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight in the refrigerator.
- Mix all sauce ingredients in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least four hours.
- Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.
- Bake uncovered in preheated oven (450F) for 15 minutes (less time for smaller shrimp).
Nutrition Facts : Calories 1215.9, Fat 74.8, SaturatedFat 42.6, Cholesterol 864.2, Sodium 2682.3, Carbohydrate 35.7, Fiber 2.2, Sugar 14.3, Protein 98.8
SHRIMP DIABLO
This is a quick and easy, spicy shrimp and pasta dish that is combined from several different recipes that I love.
Provided by Crazy Cajun Loving
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat EVOO in pan over medium heat. Saute onions and green onions until tender. Add both squash, garlic, red pepper flakes and salt/pepper. Place lid on pan and let cook until squash is almost tender. Remove lid and add can of crushed tomatoes, tomatoe sauce, oregano, and parsley. Replace lid and let simmer on med/low heat while you prepare pasta, stirring occasionally.
- In another pot, heat water for pasta and add salt. Once water is boiling add pasta and cook until al'dente.
- Once pasta is al'dente, slowly add to tomatoe mixture, coating all pasta. Once all coated, add 1/2 cup of the pasta water to the pan, along with the shrimp. Stir mixture, replace lid and let cook for 15-20 min (stirring occasionally) until shrimp are cooked.
- Serve springled with Parmigiano Cheese.
Nutrition Facts : Calories 522.5, Fat 9.8, SaturatedFat 1.4, Sodium 326, Carbohydrate 103, Fiber 16.8, Sugar 9.3, Protein 11.9
WEIGHT WATCHER'S LOBSTER AND SHRIMP FRA DIAVOLO
This was in the Nov-Dec 2006 WW magazine. Points are 5 for 1/2 cup linguine with 2/3 cup shrimp and lobster sauce
Provided by TXOLDHAM
Categories Lobster
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions, omitting salt if desired. Drain and transfer to serving bowl.
- Heat 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Add shrimp and cook just until opaque in the center. (1-1/2 to 2 minutes per side)Transfer to a plate.
- Heat 1 teaspoon of the oil in the same pan and add the lobster pieces, stirring frequently until just heated through. Transfer to the plate with the shrimp.
- Heat remaining 1 teaspoon of oil in the skillet over medium heat. Add the garlic, thyme and crushed red pepper. Cook, stirring constantly until fragrant, about 30 seconds. Stir in the tomatoes and tomato paste and cook until slightly thickened.
- Return shrimp and lobster to the skillet and cook stirring frequently tunil heated through.
- Serve at once over linguine.
Nutrition Facts : Calories 238.7, Fat 5, SaturatedFat 0.8, Cholesterol 121.2, Sodium 411.5, Carbohydrate 28.1, Fiber 1.5, Sugar 3.9, Protein 20.2
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