Shrimp Fradiablo Recipe
Sauteed jumbo shrimps in a tampiquena sauce. Served with vegetables and rice.
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Ingredients
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Shrimp and Sauce
Vegetables
Rice
Method
Preparing the Rice
- 1
Cook the Rice
In a medium saucepan, combine 1 cup of long-grain white rice, 2 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.
Cooking the Vegetables
- 2
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced zucchini, carrots, and broccoli florets. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp. Season with salt and pepper to taste, then remove from the skillet and set aside.
Cooking the Shrimp and Sauce
- 3
Prepare the Shrimp Sauce
In the same skillet, add another tablespoon of olive oil. Once heated, add the minced garlic and diced red bell pepper. Sauté for about 2 minutes until fragrant. Stir in the crushed red pepper flakes and cook for an additional minute.
- 4
Add Tomatoes and Shrimp
Pour in the canned crushed tomatoes and bring to a simmer. Add the peeled and deveined jumbo shrimp, salt, and black pepper. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
- 5
Finish the Sauce
Stir in the chopped fresh basil and adjust the seasoning with salt and pepper to taste. Remove from heat.
Serving the Dish
- 6
Plate the Dish
To serve, place a scoop of rice on each plate, top with the sautéed vegetables, and spoon the shrimp fradiablo over the top. Garnish with additional basil if desired.