Shrimp a la Diabla
with red peppers / cilantro / tortillas
- Shrimp, peeled and deveined - 1 lb
- Bell peppers, red - 1, diced
- Zucchini - 1 lb, cubed
- Lemons - 1, wedges
- Garlic - 3 cloves, chopped
- Cilantro leaves - 2 Tbsp, chopped
- Oil, olive - 2 Tbsp
- Paprika - 1 tsp
- Butter - 2 Tbsp
- Tomatoes, crushed (15 oz / 397 g) - 1 can
- Wine, white - 1/4 cup (sub stock)
- Red pepper flakes - 1/2 tsp
- Tortillas, taco-sized corn or flour - 8
- Heat a saute pan or skillet over medium-high heat. Add butter and then zucchini and bell peppers with some salt. Saute until softened, 3 to 4 minutes.
- Next add tomatoes, wine and red pepper flakes (start with a small amount and increase if you're worried about heat). Bring to a simmer. Simmer until sauce thickens slightly, 2 to 3 minutes.
- Add shrimp with marinade and stir to combine. Cook until shrimp are pink and opaque, another 4 to 6 minutes depending on the size of the shrimp. Season with some salt and pepper.
- While shrimp cook, warm tortillas according to package directions.
- Divide shrimp and sauce between serving bowls with cilantro on top and lemon wedges on the side. Enjoy using tortillas to scoop up that delicious sauce!
Too much liquid for this one, but very tasty! Served with basmati rice and salad instead of tortillas.0 Helpful
easy and yummy! will be a repeat for sure!0 Helpful
I felt like this was awkward to eat. Mine came out soupy, possibly because of home canned tomatoes. The flavor was good though.0 Helpful
It was very tasty.0 Helpful
This was really good. I had a lot of frozen shrimp that I wanted to use up, so I looked for a quick, easy recipe and this was just that. The only thing time-consuming about this was waiting for the shrimp to defrost. This was the perfect weeknight meal, and it was tasty too. Instead of cubing the zucchini, I made noodles out of it and plated this as a bit of a spaghetti-twist dinner.0 Helpful
Topped with cheese and Greek yogurt. Delicious!0 Helpful