Spicy Shrimp Diablo

Seafood is quite beloved in Mexico, especially along the coastlines. Shrimp is a coarse ingredient since the Gulf of Mexico has an plenty of them. Shrimp Diablo takes these succulent shrimp and turns up the heat. If you like spicy dishes, this is an easy one to tempt your palate. The Diablo in the name refers to the level of spice, so be prepared to kick it up a few notches.

While shrimp is the usual seafood used in this dish, feel free to substitute scallops or use a seafood mix that includes octopus, squid, or other seafood delicacies. Once you've mastered this recipe, you can make it with anyone you have on hand. Most cooks prefer to use large shrimp in this dish, but you could just as as a matter of fact use medium or small shrimp to make them bite size. This would make the dish easier to eat for smaller children or dainty eaters.

Food And Dessert

The heat in this recipe is not for the faint of heart. If you like your food less spicy, add more tomato and less chili. If you have children or a spouse who are more sensitive to spicy foods, you can cut the heat way back and those that like it hot can add pepper flakes at the table. Serve the terminated dish on rice to soak up the sauce. Pasta can also be used if you prefer. This simple dish can work well as either lunch or dinner. Leftovers can as a matter of fact be warmed through and eaten as a snack.

Since this recipe is so easy, you can make it in a snap on busy week nights or whenever you only have a few minutes to throw a meal together. You can also bring it to a potluck. Just keep the sauce cut off from the rice until you are ready to serve. This is a nice dish to serve with a range of vegetables or a salad. A cooling sweetmeat is approved to help cut the heat after the meal. Ice cream, pudding or other soothing, creamy sweetmeat works very well.

Recipe for Shrimp Diablo

This is a tasty dish you can serve with rice.

What You Need

2 jalapeno peppers, seeded 2 dried New Mexico chilies, soaked for half an hour in warm water, drained, roughly chopped 3 large tomatoes 1 cup fresh cilantro 5 cloves garlic, peeled 4 Tablespoons olive oil 1 onion, chopped 3 pounds shrimp, peeled and deveined 1/2 cup white wine salt and pepper to taste fresh lime, sliced for garnish

How to Make It

Combine the jalapenos, chilies, tomatoes, cilantro, and garlic in a food processor and blend until they form a thick but not wholly plane mixture.

Heat the oil in a skillet. Let the onions sauté until they soften. Add the shrimp, cooking until they just turn pink. Don't let them overcook. Add the tomato mixture, wine and salt and pepper. Let the sauce simmer until bubbly and hot.

Serve over rice. Embellishment with slices of fresh limes.

Spicy Shrimp Diablo