[CH] Spicy seafood recipe

Margo Hobbs Thompson (margo@merle.acns.nwu.edu)
Sun, 15 Mar 1998 13:32:12 -0600

This was one of the first recipes I got from this list, it's still a favorite.

{ Exported from MasterCook Mac }

Shrimp in Diablo Sauce

Recipe By:	Dean Fearing and Julia Child
Serving Size:	2-4
Categories:	Habaneros	Main Dishes	Sauces	Seafood

Amount	Measure	Ingredient	Preparation Method
1	pound	large shrimp, peeled and deveined
1	teaspoon	salt
1	tablespoon	vegetable oil
1	tablespoon	olive oil
3		shallots, peeled and chopped
1	teaspoon	cumin seed
3-5		habanero or serrano chiles, seeded and chopped
1	tablespoon	fresh ginger, finely grated
2		red bell peppers, chopped
1/2		ripe mango, peeled and diced
1 1/2	cups	chicken stock
		juice of 1-2 limes
		salt to taste

Make the Diablo Sauce:
Heat the olive oil in a pan, stir in shallots, garlic, and cumin, and saute
for several minutes, until they are an even golden brown.
Adding one item at a time and stirring every ten seconds between additions,
add the chiles, ginger, and red peppers; when they are all in, stir for 30
seconds more.
Stir in the mango and toss briefly (15 seconds).
Pour in the chicken stock and bring to a boil; reduce heat and simmer 20
minutes to blend flavors and soften peppers.
Puree in blender, transfer to a bowl, season with lime juice and salt.

For the shrimp:
Season shrimp lightly with salt.
Set a frying pan over high heat, add the oil, and when very hot and almost
smoking, toss in the shrimp.
Toss and turn for a minute, then pour in enough of the Diablo Sauce to coat
well, and continue tossing and turning until the shrimp are fully cooked, a
minute or so more.
Notes:	Diablo Sauce will keep for a week refrigerated, or may be frozen.

Serving Ideas:	Serve over rice.