A few months ago, I tried shrimp diablo at a local restaurant and have been dreaming about it ever since. The flavors were so fresh and inviting, without being overly spicy. What I love about this meal is that it comes together so quickly and it’s versatile. Feel free to serve the shrimp over rice or quinoa, wrap it in a burrito or serve it with tortillas. A little avocado is a great garnish to compliment the spice.
- 2 tablespoons olive oil, divided
- 1 yellow onion, diced
- 1 green pepper, diced
- 3 garlic cloves, finely chopped
- 1 jalapeno, seeded and chopped
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- ¼ cup broth
- 1 14.5 oz. can fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1 pound peeled, deveined shrimp (tail-off)
- Juice of 1 lime
- 2 teaspoons chopped parsley (or cilantro)
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion, green pepper, garlic and jalapeno and cook until fragrant, about 2 minutes. Add salt, oregano, crushed red pepper and black pepper and cook for 1 minute. Add tequila and cook until reduced by half. Add fire-roasted tomatoes and chipotle peppers and cook for 1 minute longer.
Transfer the sauce to a blender and process until smooth.
Add the remaining tablespoon of olive oil to the skillet and add shrimp. Cook for 1-2 minutes, or until just cooked through.
Add sauce back to the pan and stir to coat the shrimp. Finish with fresh lime juice. Sprinkle with parsley.