Easy Shrimp Diablo
Spicy and sweet shrimp diablo
Shrimp diablo may sound like a fancy, difficult dinner to make at home. However, in reality, it is quite easy to put together and makes for a delicious evening dinner. I made this as a romantic dinner for my husband, when my children were at my parents house. I decided to use frozen, pre-cooked shrimp to make my job a little easier. I have never cooked raw shrimp before and did not want to overcook them and ruin the dish. By using pre-cooked shrimp, I only had to add them into the sauce for the last 5 minutes. This sauce does stay a bit on the runny side and if you want a thicker sauce, I would let it reduce down a little more while cooking. Let it cook down for 10-15 minutes instead of only five before adding the shrimp. Another possibility for thicker sauce would be to de-seed the tomato before cooking it. The next time I make this dish, I would remove the tails from the shrimp before adding them to the cooking sauce. I did not remove them ahead of time and doing it while eating was a bit messy.
This was definitely a fun, delicious dinner for two. There was just enough left over for me to have lunch the next day. This sauce really reheats well, the flavors blend very nicely together. When re-heating the shrimp diablo, I would suggest removing the shrimp so they don't become tough. Then just reheat the shrimp by themselves for a couple of seconds. I hope you enjoy my "spicy and sweet" version of shrimp diablo!
- 1 cup shrimp, pre-cooked and thawed
- 1/2 medium sweet onion
- 2 medium jalapenos, chopped with seeds removed
- 4 small red cayenne peppers, chopped with seeds removed
- 3 cloves garlic, diced
- 2 Tbsp lemon juice
- 1/3 cup white zinfandel wine
- 1 large tomato, chopped/diced
- 1/4 tsp crushed red pepper
- 1/4 tsp black pepper, freshly ground
- 1/2 tsp sea salt, freshly ground
- 4 oz linguine, prepared
Quick and Easy shrimp diablo
- Using pre-cooked and frozen shrimp makes this recipe very simple. All you have to do is thaw the shrimp ahead of time. I thawed mine under cold, running water for 15 minutes. They can also be thawed in a bowl in the fridge for a couple of hours ahead of time.
- In a skillet, warm 2 tablespoons of olive oil over medium heat.
- Dice the sweet onion and saute it in the skillet with hot olive oil. I used a yellow onion, but you can use any sweet onion that you like.
- Slice the peppers in half lengthwise to easily remove the seeds, then chop them into small pieces and saute them with the onion. I love spicy dishes, and I had many fresh peppers available, so I used a lot of them in this dish. You can hold back on the peppers some if you prefer.
- Dice the fresh garlic cloves and saute with the onion and peppers for about 5 minutes.
- Use one large tomato or two medium tomatoes for the sauce. It is best to remove the skin first. The easiest way to do this is to have a pan of boiling water going and drop the tomato in for 30 seconds. Then you remove the tomato from the boiling water and submerge it quickly into cold water. The skin should peel right off. Dice the tomato and add to the skillet.
- Add the lemon juice and white zinfandel wine to the pan and let that simmer another 5 minutes, so the sauce thickens slightly.
- Once the sauce begins to thicken, add the shrimp. These are already cooked, so they only need to be in the sauce for 5 minutes to warm up. If they cook too long, they will become tough.
- In another pan, prepare the linguine. It should only take 8 minutes in boiling water to be ready. Drain the noodles and serve the shrimp diablo over the linguine. Delicious!