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DEVILED SHRIMP RECIPE
Deviled Shrimp, The recipe is easy to make once you have your ingredients ready, including the roasted tomatoes. My phone call with my aunt started when I was roasting the tomatoes, and before I realized it.
- 1 Lb. Shrimp raw, cleaned and deveined (16 Large Shrimps)
- 1 Tablespoon of lime juice
- Salt and pepper to season
- 2 Tablespoon of olive oil
- 1/3 cup white onion finely diced
- 2 Chipotle peppers in adobo canned version, about 1.5 oz.
- 2 medium size tomatoes roasted about 10 oz.
- 1 garlic clove
- 1/4 teaspoon dried thyme or
In a bowl mix the shrimp with the lemon juice and season with salt and pepper. Let it rest for 15 minutes to marinate.
Combine roasted tomatoes, garlic, chipotle peppers and its adobo in a blender, process until smooth. Set aside.
Heat 1 Tablespoon of olive oil in a large skillet, over medium-high heat. Add diced onion and the shrimp without the marinated juices. Slightly cook shrimp turning quickly to avoid overcooking. About 4 minutes. The shrimp will keep cooking later with the sauce. Transfer to a plate and set aside.
Add the remaining 1 Tablespoon of olive oil to the skillet and turn heat to medium-high. Add the sauce and fry stirring constantly to prevent it to stick to the bottom. Simmer for about 10 minutes; if using the white wine add now and also add the thyme. Season with salt.
Add the shrimp and cook for 2 more minutes. Serve over white rice and sprinkle with cilantro if desired. Do not overcook the shrimp or it will taste like rubber. (Smile)
Some cooks add 1/4 cup of white wine and let the sauce reduce a little bit longer.
To see a picture of roasted tomatoes check this LINK
Serving: 4oz | Calories: 190kcal | Carbohydrates: 3g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1590mg | Potassium: 198mg | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 12mg | Calcium: 171mg | Iron: 2.6mg