Shrimp diablo sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce.
- 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
- 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.