SHRIMP DIABLO FOR TWO
Make and share this Shrimp Diablo for Two recipe from Food.com.
Provided by PanNan
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
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 DIABLO FOR TWO RECIPE - (4.6/5)
Provided by á-173522
Number Of Ingredients 13
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.
SHRIMP FRA DIABLO
A thick, spicy sauce of garlic, olive oil, and fire-roasted tomatoes is sauteed with shrimp or your favorite seafood. Legend has it that it was named for Michele Pezza, also known as 'Fra Diablo' (Friar Devil), who helped push Napoleon's forces out of Naples. Serve the sauce over hot pasta, or, my favorite, hot couscous cooked with olive oil and garlic.
Provided by Allison
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 294 calories, Carbohydrate 13.6 g, Cholesterol 172.6 mg, Fat 15 g, Fiber 2.4 g, Protein 20.8 g, SaturatedFat 2.2 g, Sodium 576.3 mg, Sugar 5 g
SHRIMP DIABLOS
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and jalapeno peppers in hot oil until tender, 3 to 5 minutes. Add shrimp and continue cooking until shrimp are pink and no longer opaque, about 5 minutes more. Pour tomato soup over shrimp mixture; season with hot pepper sauce. Simmer mixture until hot, about 5 minutes.
Nutrition Facts : Calories 240 calories, Carbohydrate 19.4 g, Cholesterol 230.1 mg, Fat 6.2 g, Fiber 2 g, Protein 27.2 g, SaturatedFat 1.1 g, Sodium 836.7 mg, Sugar 9.9 g
SHRIMP DIABLO
This is a very simple recipe that I cook quite often. And is it Yummy!! The recipe says it's for two but if I am hungry it will only feed me!! It is in a spicy(!) white sauce and placed on top of linguini.
Provided by Witch Doctor
Categories Mexican
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 12
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 RECIPE
Provided by angelahon
Number Of Ingredients 9
Steps:
- Split the dried chilies by either tearing the tops off, or using kitchen scissors to cut them open. Remove the seeds from the peppers and discard (feel free to leave a few, if you like a super spicy shrimp). You can do this in a hot pan, but I usually toast the chilies directly on a hot burner element, or over a hot burner flame. Over a medium-low temperature, toast the surface of the chilies by placing them in the flame, or directly on the burner surface. This will cause a quick blistering. Do not burn the chilies. Simply toast the surface for about 15 seconds, in a few spots around the chilies. This makes for a richer and more developed flavor. Fill a bowl or measuring cup with about 4 cups of boiling water. Place your toasted chilies in the hot water, so they may soften. Leave them there for about 20 minutes, while you work on the rest of the dish. Toss your shrimp with the cumin, garlic, lime juice, salt and pepper. Set aside. After 20 minutes, remove your chilies from the water and place in a blender. Save some of the chili water. You may need it. Add your chipotles to the blender and blend until smooth. Add some of your chili water to thin it out. You want something resembling a slightly runny BBQ sauce. Pre-heat a large sauté pan over high heat. Add your oil and swirl it around the pan. Quickly and before the oil burns, add your shrimp to the pan. Evenly distribute them around the pan, so that they are all touching the bottom of the pan. Let them sit for about 1 minute. Turn the all over, to cook the other side. After sautéing for about 2 minutes, add your chili sauce, from the blender. This will likely sputter a bit. That's fine. Turn the heat down to medium and cook the shrimp in the sauce for another 2 to 3 minutes. Taste, adjust seasoning and serve!
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#30-minutes-or-less #time-to-make #main-ingredient #preparation #for-1-or-2 #seafood #shrimp #dietary #low-sodium #low-in-something #shellfish #number-of-servings
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