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Shrimp in Diablo Sauce

Posted by Solitary Dancer on October 13, 2006

Shrimp In Diablo Sauce


1 lb Large shrimp; peeled and
1 tb Fresh ginger; finely grated
1 ts Salt
2 Red bell peppers; chopped
1 tb Vegetable oil
1/2 Ripe mango; peeled and diced (30 CHO for a whole Mango so watch your serving size)
1 tb Olive oil
1 1/2 c Chicken stock
3 Shallots; peeled and chopped
1 Limes ; juice of, up to 2
1 ts Cumin seed
Salt to taste
3 Habanero or serrano chiles;


Make the Diablo Sauce: Heat the olive oil in a pan, stir in shallots, garlic, and cumin, and saute for several minutes, until they are an even golden brown.

Adding one item at a time and stirring every ten seconds between additions, add the chiles, ginger, and red peppers; when they are all in, stir for 30 seconds more. Stir in the mango and toss briefly (15 seconds).

Pour in the chicken stock and bring to a boil; reduce heat and simmer 20 minutes to blend flavors and soften peppers.

Puree in blender, transfer to a bowl, season with lime juice and salt. For the shrimp: Season shrimp lightly with salt.

Set a frying pan over high heat, add the oil, and when very hot and almost smoking, toss in the shrimp. Toss and turn for a minute, then pour in enough of the Diablo Sauce to coat well, and continue tossing and turning until the shrimp are fully cooked, a minute or so more.

Notes: Diablo Sauce will keep for a week refrigerated, or may be frozen.


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