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