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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

SHRIMP DIABLO Recipe

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This recipe for SHRIMP DIABLO is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound shrimp peeled and deveined
3/4 teaspoon kosher salt divided
1/4 teaspoon black pepper
½ teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced jalapeno
1 cup diced yellow onion ¼-inch dice
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ cup diced green bell pepper ¼-inch dice
1/4 cup tequila or dry white wine
½ cup unsalted vegetable stock
14 ounce can of whole tomatoes cut into ½-inch dice, reserve juice
1 teaspoon chopped parsley
Directions:
Directions:
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.

 

 

 

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