Tag: shrimp

Shrimp Diabla
Central American · Recipes

Shrimp Diabla

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img_8466This is spicy and absolutely delicious served with rice and avocado. Feel free to cut back on the amount of chiles in order to dial back the heat.

You will need:

  • 2 jalapeños, diced or 8 dried guajillo chiles, stemmed, seeded and torn in to pieces (about 1 cup)
  • 2 Tbs olive oil, plus extra as needed
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 2 Tbs minced canned chipotle chile in adobo sauce
  • 1 (8 oz) can tomato sauce
  • 1 cup water
  • 2 lbs extra large shrimp (21-25’s) peeled & deveined
  • 1/4 cup chopped fresh cilantro
  • 2 tsp oregano
  • salt and pepper
  • 1 Tbs lime juice, plus lime wedges for serving
  • A dutch oven, or enameled cast iron pot, if possible.

Step one:

Toast guajillos in dutch oven over medium heat. Stir frequently to release fragrance for 4-5 minutes. Transfer to a bowl. (If you do not have guajillos, skip this step and add chopped jalapenos to step two)*.

Step two:

Heat oil in now empty dutch oven over medium-high heat. Saute onion and 1/2 tsp salt and cook until soft, about 5 minutes. Stir in garlic, chipotle, oregano, and cook for about 1 minute. Stir in tomato sauce, water and toasted guarillos*/jalapeños; bring to a simmer and cook until chiles are soft, around 10 minutes.

Step three:

Transfer the mixture into a blender and process until smooth – 30 seconds. Return sauce to the pot and stir in shrimp. Cover and cook over medium-low heat until shrimp are opaque and cooked, 5-7 minutes. Stir cilantro and lime juice into the sauce and season with salt and pepper to taste.

Serve with extra cilantro and lime over cilantro-lime rice.

Seared Shrimp with Avocado and Tomatoes
Central American · Recipes · Spanish

Seared Shrimp with Avocado and Tomatoes

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img_8502

This is a very refreshing summer dish, especially if you have fresh, ripe tomatoes. This is mildly spicy. If you want to adjust heat, add less chipotles in adobo sauce. The avocado pairs perfectly with the texture and flavors of the dish.

You will need:

  • 1 lb fresh tomatoes, diced
  • 1 shallot or 6 scallions, diced
  • 1/4 cup fresh cilantro
  • 3 garlic cloves, minced
  • 2 tsp minced canned chipotle chile in adobo sauce
  • 1.5 lbs extra large shrimp (21-25’s), peeled and deveined
  • 1/8 tsp sugar (or a pinch)
  • 2 tbs canola oil
  • 1 tbs lime juice, plus lime wedges for serving
  • 1 avocado, halved and pitted, diced
  • Salt and pepper to taste

Step one:

Toss tomatoes, shallot/scallion whites*, cilantro, garlic, chipotle and 3/4 tsp salt together in a bowl. In a separate bowl, toss shrimp with sugar, 1/4 tsp salt and 1/4 tsp pepper.

 

Step two:

Heat 2 tbs oil in a skillet over high heat – your goal is to sear the shrimp, so a good quality skillet is preferred. Add shrimp to the pan in a single layer and cook, without moving them, until slightly brown (seared) on 1 side. No more than 1 minute. Transfer shrimp to a large bowl (they will be undercooked – this is okay).

Step three:

Add tomato mixture to the skillet and cook on high in the remaining shrimp juices. Cook for 1-2 minutes until the tomatoes have softened. Stir in the shrimp with accumulated juices and cook until the shrimp are opaque, about 1-2 minutes.

img_8502

Step four:

Transfer shrimp to a platter and add avocado. Serve with additional cilantro, scallion greens and lime wedges.