Shrimp Diablo

Shrimp diablo sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce.
Fiery Shrimp Diablo | The Recipe Critic
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

Instructions

  • 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.