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Shrimp Diablo
Shrimp in a spicy tomato
chile sauce and served over rice. The only important note about this or
any shrimp recipe is to not overcook the shrimp or they will become
rubbery.
I N G R E D I E N T S
2
jalapeno peppers, seeds removed
2 dried New Mexico or guajillo chiles, soaked for 30 min in warm water,
drained, torn into small pieces
3 large tomatoes
1 cup fresh cilantro
5 cloves garlic, peeled
4 tablespoons olive oil
1 onion, chopped
3 lbs. shrimp, peeled and deveined
1/2 cup white wine
salt and pepper to taste
fresh lime, sliced for garnish
I N
S T R U C T I O N S
In a food processor
combine jalapeno peppers, chile peppers, tomatoes, cilantro and garlic
and blend until a thick but not completely smooth.
Heat olive oil in a skillet. Sauté onions until soft. Add the shrimp,
sautéing until just pink. Add the tomato and chile mixture, white
wine and salt and pepper. Simmer until hot and bubbly.
Serve over rice and garnish with fresh lime slices.
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