Shrimp à la Diabla
Chiles de arbol make this simple shrimp recipe a spicy delight!
- 1 medium white onion
- 30 whole chiles de arbol, stemmed
- 2 tbsp Garlic Oil or olive oil
- 2 cloves garlic, pressed
- 2 lb (625 g) uncooked extra large shrimp (20-24 per pound), peeled, deveined and tails removed
- Salt to taste
- 4-5 green onions with tops (about 1 cup sliced)
- 4 cups hot cooked white rice
Chop onion using Food Chopper; set aside. Place chiles into blender; blend until chiles look like small flakes and measure about 2 tbsp.
Add chile flakes to (12-in.) Skillet; cook and stir over medium heat about 30 seconds or until toasted. (Be careful not to burn or chiles.) Immediuatly 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 contantly with Spoon. Season with salt.
Remove Skillet from heat. Using Paring Knife, slice green onions. Serve shrimp mixture over rice; sprinkle with green onions.
- 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
U.S. Diabetic exchanges per serving:
2 starch, 2 1/2 low-fat meat (2 carb)
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 a thin, smooth bright red flesh.