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Shrimp Diablo

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



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