Here is a recipe for Shrimp Diablo. You can make it as spicy as you like. We will be using ground chipotle pepper if you can find it. If not, Aleppo pepper or even cayenne will work well. My spice blend will be mixed on the mild side. To spice it up, just add more of the ground pepper of your choice. I learned a lesson with this recipe. When buying shrimp, if you buy frozen bagged shrimp, check the ingredients. The only ingredient should be just SHRIMP! Mine had salt and a chemical in it! Also, if you buy your shrimp “fresh”, chances are it was frozen at one time. Make sure to ask for the ingredients to see if salt and chemicals have been added. My serving size on the package was 6 shrimp and it had 450mg. of sodium! Plain shrimp has about 100mg of sodium in it. That’s 4 ½ times the sodium! Well, we live and we learn!
Put 4 teaspoons of olive oil in a medium skillet over medium heat.
When hot, add onion, peppers, and tomatoes.
Cook for 5 minutes gently stirring and then add 1 tablespoon of the spice mix. Stir well and cook for 2 minutes and add ½ cup of the water.
Add zucchini and allow to cook for 10 minutes adding water to keep mixture at a “stew like” consistency.
Add shrimp, and another tablespoon of the spice mix.
Stir together, cover and turn off the heat. Allow skillet to stand for 5 minutes to cook shrimp through.
Test for desired spiciness. If more heat is desired, add more of the ground hot pepper that you used.
Stir well and serve over ¼ cup of brown rice. Garnish with a sprinkling of chopped cilantro.
These recipes makes 2 servings
Count each serving as: 1 protein, 2 veggies, 1 starch, 1 fat
Servings 0
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