[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.
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Notes: Diablo Sauce will keep for a week refrigerated, or may be frozen.
Serving Ideas: Serve over rice.