Shrimp In Diablo Sauce
| 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)
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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