Shrimp Diablo

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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.
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    • 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


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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