Diablo – Devil in Spanish. Another word for Hot Stuff when it comes to food. Chicken Diablo, Scallops Diablo and Hubby’s all-time favorite Shrimp Diablo. It’s that dash of Habanero Pepper Sauce that brings on the heat.
This dish can be served on its own as a tantalizing appetizer at the start of a Spanish-Themed meal or as the seafood course in a multi-course feast. Want to keep it simple? No problem. This Shrimp Diablo is versatile – scale it up, dress it down. Any way you serve it, you’re sure to enjoy.
Yeah, it might be Fish Stick Friday, but that doesn’t mean boring or tame. It’s the spirit that counts and these devilishly hot shrimp sure as anything are filled with the spirit.
Oh, one more thing – when it came to spicy peppers, the original recipe called for 2 Jalapeno Peppers, seeds removed. I decided to kick things up a few degrees, so I used one of our Jalapeno Peppers from last year’s garden that had been frozen. (Freezing peppers intensifies their flavor – if hot, they get hotter as the ice crystals gather the oils). The Havasu and Fresno Chili Peppers are from this year’s garden. There was no mistaking the heat, yet that did not defer from the flavor. Since the peppers are a personal thing, do with those what you like. Enjoy!
Shrimp Diablo Tex-Mex Style
1 lb large Shrimp (13-15 count)
3 Garlic Cloves
1 Jalapeno Pepper
1 Havasu Pepper
1 Fresno Chili Pepper
1/2 Yellow Onion
1 Orange Bell Pepper
1 (14 oz) can Mexican Stewed Tomatoes
3/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Red Pepper Flakes
2 tablespoons Olive Oil
1/4 teaspoon Mexican Oregano
1/4 teaspoon dried Thyme
1/4 cup Tequila
1/2 cup Chicken Stock
Rinse, peel and devein shrimp, leaving tails intact. Chill until ready to cook.
Peel and finely mince garlic, set aside. Stem and finely mince all the pepper, set aside. Dice onion small pieces, set aside. Stem bell pepper, dice into 1/4-inch pieces. Drain tomatoes, reserve the juice. Dice the tomatoes into 1/2-inch pieces; set aside.
Combine shrimp with 1/2 teaspoon salt, pepper, and red pepper flakes.
Heat a large skillet over medium heat, add 2 tablespoons olive oil.
Add garlic, chili peppers, onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 3 minutes.
Push onion mixture to the sides of the pan, exposing the bottom. Add the shrimp in one layer. Cook for 2 minutes without moving the shrimp.
Turn shrimp over and cook until just cooked through 2 minute longer. Transfer only the shrimp to bowl to hold, leaving the onion mixture in the skillet.
Add bell peppers and saute for 1 minute. Turn heat up to medium-high, add in tequila, chicken stock, diced tomatoes with their juices, and 1/4 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 return the cooked shrimp to the skillet. Stir and cook until shrimp is warmed through, 1 to 2 minutes.
This is delicious with some rice and sliced tomatoes for a wonder Friday Night Meal.