Shrimp Diablo
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Shrimp Diablo calories by ingredient
Number of Servings: 6
Ingredients
-
1 pound medium large shrimp. Defrosted, peeled and deveined
2 tsp Sriracha Hot Chili Sauce
3 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 shells
3 tbsp capers, drained and rinsed
3 tbsp black olives, chopped
1/3 cup heavy cream
1 1/2 tbsp salt
1 tbsp pepper
6 tbsp parmesan cheese, shredded
Directions
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.