Shrimp a la Diabla
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
431 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp a la Diabla
Description
This recipe begins by seasoning raw shrimp with salt and pepper and drying them to ensure proper searing. Garlic is briefly cooked in olive oil and blended with tomato puree, chipotle peppers, and water to create a smooth, spicy sauce that is simmered to develop flavor and thicken slightly. The shrimp are sautéed separately until just cooked, maintaining a tender texture, then folded into the sauce for final warming and seasoning adjustment.
The finished dish presents a smoky, moderately fiery sauce coating tender shrimp, offering a balance of heat from chipotle peppers alongside savory garlic and tomato notes. The relatively brief cooking times preserve shrimp juiciness and prevent toughness. This preparation suits serving as a main protein for dinner, possibly accompanied by rice or tortillas to complement the bold sauce.
Leftover Shrimp a la Diabla should be refrigerated in an airtight container and consumed within three days. Reheating may result in a chewier shrimp texture, so alternatives include eating cold or incorporation into salads. The recipe emphasizes careful reheating to maintain mushiness at bay.
Ingredients
- 2 lbs Shrimp peeled, deveined, tails off, at room temperature, raw, large
- salt freshly ground
- black pepper freshly ground
- 3 tablespoon olive oil divided
- 7 garlic minced, cloves
- 2 oz tomato puree canned
- ¼ cup water
- 2 chipotle chiles in adobo sauce
Instructions
- "Pat the shrimp dry with paper towels and season them with salt and pepper.
- Heat a large nonstick saucepan over medium heat. Pour in 1 tablespoon of oil, then add the garlic and cook for 1 minute, stirring occasionally.
- Transfer the garlic to a blender with the tomato puree, water, chipotle peppers, and a pinch each of salt and pepper. Blend until smooth. Pour the sauce into the saucepan, cover, and cook over medium-low heat for 15 minutes, or until the sauce thickens slightly.
- Heat a large nonstick skillet over medium heat. Add the remaining 2 tablespoons of oil and cook the shrimp until they turn pink, 3-4 minutes. Add the shrimp to the sauce and toss to combine. Taste and adjust the seasoning, if needed."
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat shrimp gently by microwave, oven, or skillet but be aware this can cause a chewier texture.
- Cold leftover shrimp also work well when added to salads or consumed as is.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 52g | 104% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 572mg | 191% |
| Sodium | 4013mg | 167% |
| Potassium | 1563mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 2155IU | 43% |
| Vitamin C | 40mg | 44% |
| Calcium | 392mg | 39% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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