Seafood Friday Night Dinner: Shrimp Diablo

We all love our meats, but we do need to mix it up once in a while. With that said, I want to share our Shrimp Diablo dish with you. It is hot and spicy just like its name implies. But the sweetness of the shrimp and cream evens the taste out to angelic delights. I made this for my husband and I a few days ago, because we were tight on time having gotten back from the gym late. 2 pounds of shrimp you ask? Yes we do eat a lot, but we had left overs for lunch. 🙂 So in reality this dish would be perfect for 3 if you’re making dinner and if you’re not serving much on the side. We loved it so much that we ended up lapping up the sauce as if it were soup. Oh this dish has my number and if you like hot and spicy food, I am sure you’ll love it too.

Shrimp Diablo

Note: If you prefer to use coconut milk, feel free to do so, but it will alter the taste just a bit.

Enjoy!

Ingredients

2 lbs Shrimp shelled and butterflied
3 medium Heirloom Tomatoes chopped
2 large Shallots sliced
2 large Cloves of Garlic chopped
4 medium Serrano chiles chopped & seeds in
1 pinch Sea salt to taste
3 tablespoons Raw Cream
1 tablespoon Ghee


Instructions
In a high-rimmed sauce pan, heat ghee with shallots, garlic and serano peppers. Sautee until glossy, then add heirloom tomatoes and reduce heat to medium-high. Stir until ingredients begin to be a little pasty. Add sea salt and cream and continue to simmer for another 5 minutes on low-medium, add shrimp, stir in and cover for 5 minutes.

Serve on a bed of heirloom lettuce, or on a shallow bed of red quinoa. It is amazing on spaghetti squash too, or just plain by itself.

This is a spicy dish – thus Diablo, so get ready for some heat!

Advertisements

3 Comments Add yours

  1. Suzanne says:

    Looks great! Could I use jalepenos instead to make it less spicy so my daughter would eat it? Or do serranos have a different flavor? I’m not used to cooking with a lot of different peppers, so I have no clue!

    Like

    1. You can exclude the peppers all together, or use a Jalapeño one at a time to gauge the heat level. Enjoy!

      Like

  2. Andrea Hood says:

    I plan on making this delish dish this weekend. Thanks for all of your spectacular recipes!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s