Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1 lb Large shrimp, peeled and deveined
- 1 tsp Salt
- 1 Tbsp. Vegetable oil
- 1 Tbsp. Extra virgin olive oil
- 3 x Shallots, peeled and minced
- 1 tsp Cumin seed
- 3 x Habanero or possibly serrano chiles, seeded and minced, up to 5
- 1 Tbsp. Fresh ginger, finely grated
- 2 x Red bell peppers, minced
- 1/2 x Ripe mango, peeled and diced
- 1Â 1/2 c. Chicken stock
- 1 x Limes , juice of, up to 2
- Â Â Salt to taste
Direcciones
- Make the Diablo Sauce: Heat the extra virgin olive oil in a pan, stir in shallots, garlic, and cumin, and saute/fry for several min, till they are an even golden. Adding one item at a time and stirring every ten seconds between additions, add in 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 min 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 in the oil, and when very warm and almost smoking, toss in the shrimp. Toss and turn for a minute, then pour in sufficient of the Diablo Sauce to coat well, and continue tossing and turning till the shrimp are fully cooked, a minute or possibly so more.
- Notes: Diablo Sauce will keep for a week refrigerated, or possibly may be frzn.
- Serving Ideas: Serve over rice.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 594g | |
| Recipe makes 2 servings | |
| Calories 444 | |
| Calories from Fat 163 | 37% |
| Total Fat 18.39g | 23% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.18g | |
| Cholesterol 345mg | 115% |
| Sodium 1787mg | 74% |
| Potassium 910mg | 26% |
| Total Carbs 19.25g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 10.27g | 7% |
| Protein 49.57g | 79% |
