Chipotle Shrimp a La Diabla
with leftover tri-color slaw
- Garlic - 3 cloves, minced
- Onions - 1, chopped
- Bell peppers, green - 1, chopped
- Bell peppers, red - 1, chopped
- Mushrooms, cremini or brown - 3/4 lb, sliced
- Chipotle peppers (usually found canned in adobo sauce) - 1, chopped finely
- Shrimp, peeled and deveined (if kosher, sub sliced chicken breasts) - 1 lb
- Avocados, large - 1, chopped
- Grassfed butter - 1 Tbsp
- Cooking oil - 1 Tbsp
- Cumin - 1 tsp
- Crushed tomatoes (14 oz / 397 g) - 1 can
- Limes - 1, sliced into wedges
- Leftover tri-color slaw - ~4 cups
- Heat a saute pan or skillet over medium-high heat. Add butter and cooking oil and then onions to heated oil with some salt. Saute for ~3 minutes, until softened.
- Next add garlic, mushrooms, bell peppers, and cumin. Saute for another 2 minutes.
- Add chipotles and crushed tomatoes (If you’re worried about heat at all, start with half - or even less - of the chopped chipotles. You can always add more heat later). Cook for another 2 to 3 minutes. If the pan ever looks too dry, just add some water (or white wine if you have some open!).
- Next add in shrimp and cook until pink and opaque, another 4 to 6 minutes depending on the size of the shrimp.
- Enjoy shrimp with avocado and lime wedges, plus leftover slaw on the side.
Very good! I added salt, water/wine, and a teaspoon of brown sugar.0 Helpful
Interesting flavors! No complaints from hubby, 1 year old and 3 year old.0 Helpful
My family loved this dish, I served it with Jasmine rice and it was amazing!!!!!0 Helpful
Simple and delicious! I only used half of the crushed tomato portion and glad I did! Next time I will add more than 2-3 chipotle peppers for an extra kick. I also changed the dressing for the slaw - I used a bagged broccoli slaw mix and blended 1 avocado, 1/2 lime juice, 1/4 tsp cumin, 1/4 cup water, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 3 tbsp cilantro.0 Helpful
I didn't add enough diabla, but it was very tasty.0 Helpful
Interesting take. Not exactly mexican. More like italian mexican, ha ha. I would put in 1/2 the tomatoes so it's a little less soupy. Other than that, delicious!0 Helpful