Shrimp diablo sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce.
Course Main Course
1poundshrimppeeled and deveined
½teaspooncrushed red pepper flakes
1cupdiced yellow onion¼-inch dice
½cupdiced green bell pepper¼-inch dice
1/4cuptequila or dry white wine
½cupunsalted vegetable stock
14ouncecan of whole tomatoescut into ½-inch dice, reserve juice
Combine shrimp with ½ teaspoon salt, pepper, and red pepper flakes.
Heat a large skillet over medium-low heat, add 2 tablespoons olive oil.
Add garlic, jalapeno, yellow onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 2 minutes.
Add the shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean bowl.
Add bell peppers and saute for 1 minute
Turn heat up to medium-high, add in tequila, vegetable stock, diced tomatoes, tomato juice, and ¼ teaspoon salt. Bring to a simmer and allow tomato mixture to reduce until slightly thickened and most of the liquid has evaporated about 8 to 10 minutes.
Turn heat down to low and add in the cooked shrimp. Stir and cook until shrimp is warmed through, 1 to 2 minutes.