SHRIMP DIABLA

SHRIMP DIABLA image

Number Of Ingredients 8

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1 pound Shrimp (cleaned and deveined)
3 each Roma Tomatoes (halved and blackened)
1/2 each Onion (diced)
3 each Garlic cloves (chopped)
6 each Chile de Arbol (rehydrated in water)
1/2 cup Cilantro (chopped)
1 each Lime (juice only)
Salt to taste

Steps:

To Make the Diabla Sauce: In a Saucepan, remove the stems from the dried Chile de Arbol and cover with water. Bring to a boil and cook until chiles are softened. Remove from water, and puree in blender, adding the reserved water as needed to puree to a smooth consistency. Under a preheated broiler, roast the tomatoes, halved till blackened nicely. Youʼll need to turn them over halfway to insure the tomatoes get blackened on both sides. Remove from broiler and set aside. In a large saute pan, saute the onion and garlic till golden, but not brown. Add the blackened tomatoes, and the Chile de Arbol puree and cook till fragrant and beginning to break down. Transfer to blender and puree till smooth. Season with the lime juice and salt to taste. Set Aside. In a large Saute pan, add olive oil and when lightly smoking, add shrimp. When the shrimp is seared on both sides, add the Diabla sauce, and cook until shrimp are nicely coated and are cooked through. Plating: Place a mound of the Cilantro Rice on plate. Spoon the shrimp and Diabla sauce on plate. Sprinkle with some fresh chopped cilantro leaves. And serve with a cooling diced cucumber, tomato, and red onion, tossed with some fresh lime juice, a sprinkling of salt and Enjoy!!!