Shrimp Diablo For Two Recipes

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.

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 FRA DIAVOLO

Steps:

• Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
• Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat. Transfer the shrimp and its juices to a plate for now. (If the shrimp is still grey in some parts it is okay, it will finish cooking in the sauce).
• In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). Add the white wine and cook until reduced by half.
• Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
• Return the shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through and pink. Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta, or rice.

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.

SHRIMP DIABLO FOR TWO

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 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.

SHRIMP FRA DIAVOLO FOR TWO (COOK'S COUNTRY)

Steps:

• Toss shrimp with 1/4 teaspoon salt and set aside. Pour tomatoes in colander set over large bowl. Pierce tomatoes with edge of rubber spatula and stir briefly to release juice. Transfer drained tomatoes to small bowl and reserve juice. Do not wash out colander.
• Heat 1 1/2 teaspoons vegetable oil in 10-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 1 to 2 minutes. Remove skillet from heat and carefully add wine. When bubbling subsides, return pan to heat and simmer until wine is reduced to about 2 tablespoons, 1 to 2 minutes. Add reserved tomato juice and simmer to meld flavors, 2 1/2 minutes. Pour contents of skillet into colander set over bowl. Discard shells and reserve liquid. Wipe out skillet with paper towels.
• Heat remaining 1 tablespoon vegetable oil, garlic, pepper flakes, and oregano in now-empty skillet over medium heat, stirring occasionally, until garlic is straw-colored and fragrant, 30 to 60 seconds. Add anchovy and stir until fragrant, about 15 seconds. Remove from heat. Add drained tomatoes and mash with potato masher until coarsely pureed. Return to heat and stir in reserved tomato juice mixture. Increase heat to medium-high and simmer until mixture has thickened, about 2 1/2 minutes.
• Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently until they are just cooked through, 2 to 2 1/2 minutes. Remove pan from heat. Stir in basil, parsley, and pepperoncini and brine and season with salt to taste. Drizzle with olive oil. Serve with fettuccini.

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 DIABLO FOR TWO RECIPE - (4.6/5)

Steps:

• In a large sauté pan, melt butter over medium heat. Sauté onion and jalapeño 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.