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Shrimp á la Diabla



Ingredients:
1   medium onion
30   whole dried chiles de arbol, stemmed
2   tbsp Garlic Oil or olive oil
2   garlic cloves, pressed
2   lb uncooked extra large shrimp (20-24 per pound), peeled, deveined and tails removed
   Salt to taste
4-5   green onions (about 1 cup sliced)
4   cups hot cooked white rice
Directions:
  1. Chop onion using Food Chopper; set aside. Place chiles into blender; blend until chiles look like small flakes and measure about 2 tbsp.
  2. Add chile flakes to (12-in.) Skillet; cook and stir over medium heat about 30 seconds or until toasted. (Be careful not to burn chiles.) Immediately add oil, onion and garlic pressed with Garlic Press. Cook 2-3 minutes or until onion begins to soften. Add shrimp; cook 5-7 minutes or until shrimp is opaque and cooked through, stirring constantly with spoon. Season with salt.
  3. Remove Skillet from heat. Using Paring Knife, slice green onions. Serve shrimp mixture over rice; sprinkle with green onions.

Yield: 8 servings

Nutrients per serving: Calories 270, Total Fat 6 g, Saturated Fat 0.5 g, Cholesterol 170 mg, Carbohydrate 26 g, Protein 26 g, Sodium 210 mg, Fiber 1 g

Diabetic exchanges per serving: 2 starch, 2 1/2 low-fat meat (2 carb)

Cook's Tips: Have the onion, garlic and oil ready to be added in order to prevent the chiles from burning.

Chiles de arbol are small chiles about 2-3 inches long. They have thin, smooth bright red flesh.