1 pound shrimp (peeled and deveined)
3/4 teaspoon kosher salt (divided)
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced jalapeno
1 cup diced yellow onion (¼-inch dice)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup green bell pepper (diced, ¼-inch dice)
1/4 cup tequila (or dry white wine)
1/2 cup unsalted vegetable stock
14 ounces tomatoes (can of whole, cut into ½-inch dice, reserve juice)
1 teaspoon chopped parsley
Combine shrimp with ½ teaspoon salt, pepper, and red pepper flakes.
Heat a large skillet over medium-low heat, add 2 tablespoons olive oil.
Add garlic, jalapeno, yellow onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 2 minutes.
Add the shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean bowl.
Add bell peppers and saute for 1 minute
Turn heat up to medium-high, add in tequila, vegetable stock, diced tomatoes, tomato juice, and ¼ teaspoon salt. Bring to a simmer and allow tomato mixture to reduce until slightly thickened and most of the liquid has evaporated about 8 to 10 minutes.
Turn heat down to low and add in the cooked shrimp. Stir and cook until shrimp is warmed through, 1 to 2 minutes.
Garnish shrimp diablo with parsley
Prep Time: 5 min Cook Time: 10 min Serves: 4