Shrimp Diablo
- Number of Servings: 6
Ingredients
1 pound medium large shrimp. Defrosted, peeled and deveined 2 tsp Sriracha Hot Chili Sauce3 tbsp olive oil 1/4 cup brandy 4 tbsp minced garlic (12 cloves) 1/2 tsp sugar 28 oz can diced, unflavored tomatoes, drained 1 cup dry white wine 1/2 pound small shells3 tbsp capers, drained and rinsed3 tbsp black olives, chopped1/3 cup heavy cream1 1/2 tbsp salt 1 tbsp pepper6 tbsp parmesan cheese, shredded
Bring a pot of salted water on the stove to boil.
Heat a heavy, 12-inch skillet on high for about 4 minutes. This is very important; the pan needs to be really, really hot. While the pan heats, toss the shrimp with the Sriracha Hot Chili Sauce and olive oil. Stir them around to coat the shrimp and let them sit.
When the pan is really, really, really hot, dump in the shrimp and use a wooden spoon to spread them out into a single layer. Let them just sit there for 30 seconds; the bottoms will turn a mottled brown. Remove from heat and stir the shrimp so their other sides are down. Add the brandy and wait just a second or two. Put the pan back on the heat and wave a match over the pan until the cognac lights. Shake the skillet until the flames die down. Pour the whole mess into a holding bowl.
Let the skillet cool a bit. Return to a low heat. Add the garlic, stirring all the time until it is well cooked - about 6 minutes.
Add the salt, sugar, tomatoes, and wine. Make sure the tomatoes. Simmer on medium high for 8 minutes.
While the sauce simmers, add the pasta to the boiling water.
Add the shrimp and all their juices, simmer until the shrimp are hot again. Remove from heat, add the olives, capers, and cream.
When the pasta is done, drain it and add to the sauce. Toss well.
Number of Servings: 6
Recipe submitted by SparkPeople user PHRAUGIE.
Heat a heavy, 12-inch skillet on high for about 4 minutes. This is very important; the pan needs to be really, really hot. While the pan heats, toss the shrimp with the Sriracha Hot Chili Sauce and olive oil. Stir them around to coat the shrimp and let them sit.
When the pan is really, really, really hot, dump in the shrimp and use a wooden spoon to spread them out into a single layer. Let them just sit there for 30 seconds; the bottoms will turn a mottled brown. Remove from heat and stir the shrimp so their other sides are down. Add the brandy and wait just a second or two. Put the pan back on the heat and wave a match over the pan until the cognac lights. Shake the skillet until the flames die down. Pour the whole mess into a holding bowl.
Let the skillet cool a bit. Return to a low heat. Add the garlic, stirring all the time until it is well cooked - about 6 minutes.
Add the salt, sugar, tomatoes, and wine. Make sure the tomatoes. Simmer on medium high for 8 minutes.
While the sauce simmers, add the pasta to the boiling water.
Add the shrimp and all their juices, simmer until the shrimp are hot again. Remove from heat, add the olives, capers, and cream.
When the pasta is done, drain it and add to the sauce. Toss well.
Number of Servings: 6
Recipe submitted by SparkPeople user PHRAUGIE.
Nutritional Info Amount Per Serving
- Calories: 345.7
- Total Fat: 15.4 g
- Cholesterol: 148.6 mg
- Sodium: 1,142.4 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 1.6 g
- Protein: 21.6 g
Member Reviews