Side Pannel
Shrimp in Diablo Sauce
Shrimp in Diablo Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Sauces, Seafood
Ingredients List
- 1 lb Large shrimp; peeled and
- -deveined
- 1 ts Salt
- 1 tb Vegetable oil
- 1 tb Olive oil
- 3 Shallots; peeled and chopped
- 1 ts Cumin seed
- 3 Habanero or serrano chiles;
- -seeded and chopped, up to 5
- 1 tb Fresh ginger; finely grated
- 2 Red bell peppers; chopped
- 1/2 Ripe mango; peeled and diced
- 1 1/2 c Chicken stock
- 1 Limes ; juice of, up to 2
- Salt to taste
Directions
Make the Diablo Sauce: Heat the olive oil in a pan, stir in shallots,
garlic, and cumin, and saute for several minutes, until they are an even
golden brown. Adding one item at a time and stirring every ten seconds
between additions, add the chiles, ginger, and red peppers; when they are
all in, stir for 30 seconds more. Stir in the mango and toss briefly (15
seconds). Pour in the chicken stock and bring to a boil; reduce heat and
simmer 20 minutes to blend flavors and soften peppers. Puree in blender,
transfer to a bowl, season with lime juice and salt.
For the shrimp: Season shrimp lightly with salt. Set a frying pan over high
heat, add the oil, and when very hot and almost smoking, toss in the
shrimp. Toss and turn for a minute, then pour in enough of the Diablo Sauce
to coat well, and continue tossing and turning until the shrimp are fully
cooked, a minute or so more.
Notes: Diablo Sauce will keep for a week refrigerated, or may be frozen.
Serving Ideas: Serve over rice.
garlic, and cumin, and saute for several minutes, until they are an even
golden brown. Adding one item at a time and stirring every ten seconds
between additions, add the chiles, ginger, and red peppers; when they are
all in, stir for 30 seconds more. Stir in the mango and toss briefly (15
seconds). Pour in the chicken stock and bring to a boil; reduce heat and
simmer 20 minutes to blend flavors and soften peppers. Puree in blender,
transfer to a bowl, season with lime juice and salt.
For the shrimp: Season shrimp lightly with salt. Set a frying pan over high
heat, add the oil, and when very hot and almost smoking, toss in the
shrimp. Toss and turn for a minute, then pour in enough of the Diablo Sauce
to coat well, and continue tossing and turning until the shrimp are fully
cooked, a minute or so more.
Notes: Diablo Sauce will keep for a week refrigerated, or may be frozen.
Serving Ideas: Serve over rice.
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