Shrimp In Diablo Sauce – We Love God!

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains, Meats		Habaneros, Main dishes, Sauces, Seafood	2	-4

INGREDIENTS

1	lb	Large shrimp, peeled and
		deveined
1	t	Salt
1	T	Vegetable oil
1	T	Olive oil
3		Shallots, peeled and chopped
1	t	Cumin seed
3		Habanero or serrano chiles
		seeded and chopped up to
1	T	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

INSTRUCTIONS

5
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.  Recipe by: Dean Fearing and
Julia Child  Posted to CHILE-HEADS DIGEST by Margo Hobbs Thompson
<margo@merle.acns.nwu.edu> on Mar 15, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 895 Calories From Fat: 183 Total Fat: 19.1g Cholesterol: 291.2mg Sodium: 3942.7mg Potassium: 2460.8mg Carbohydrates: 121.2g Fiber: 6.2g Sugar: 2.9g Protein: 50.5g