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Restaurants›Taco Libre North St. Augustine›Diablo Shrimp Recipe

Diablo Shrimp Recipe

Name: Taco Libre North St. Augustines Diablo Shrimp Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb large raw shrimp, peeled and deveined (16/20 count); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs olive oil; 1 tbs unsalted butter; 0.5 cup yellow onion, finely chopped; 3 clove garlic, minced; 1 tsp chipotle in adobo, minced; 2 tbs tomato paste; 1 cup crushed tomatoes (canned); 0.5 cup chicken or seafood stock; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 1 tsp brown sugar or honey; 1 tbsp fresh lime juice; 2 tbsp fresh cilantro, chopped; 1 cup long-grain white rice; 2 cup water; 0.5 tsp kosher salt; 1 tsp unsalted butter or oil; 4 cup mixed salad greens; 0.75 cup cherry tomatoes, halved; 0.5 cup cucumber, sliced; 0.25 cup red onion, thinly sliced; 2 tsp olive oil; 1 tsp red wine vinegar or lime juice; 0.25 tsp salt; 0.25 tsp black pepper; 3 each flour tortillas (6-inch)

Inspired by Taco Libre North St. Augustine

Time40m

Serves3

Shrimp cooked in diablo sauce. Served with rice, salad and three flour tortillas.

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Ingredients

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Diablo Shrimp

1 lb large raw shrimp, peeled and deveined (16/20 count)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs olive oil

1 tbs Unsalted butter

1/2 cup yellow onion, finely chopped

3 clove Garlic, minced

1 tsp chipotle in adobo, minced

2 tbs tomato paste

1 cup crushed tomatoes (canned)

1/2 cup chicken or seafood stock

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Dried oregano

1 tsp brown sugar or honey

1 tbsp Fresh lime juice

2 tbsp Fresh cilantro, chopped

Rice

1 cup Long-grain white rice

2 cup water

1/2 tsp kosher salt

1 tsp unsalted butter or oil

Salad

4 cup mixed salad greens

3/4 cup Cherry tomatoes, halved

1/2 cup Cucumber, sliced

1/4 cup Red onion, thinly sliced

2 tsp olive oil

1 tsp red wine vinegar or lime juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Tortillas & Garnish

3 each flour tortillas (6-inch)

1 tsp olive oil or butter for warming

2 each Lime wedges

1 tbsp extra cilantro, chopped

Method

Diablo Shrimp

Prepare shrimp

Pat the shrimp dry with paper towels. Toss shrimp with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside.

Start sauce base

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. When butter melts and oil shimmers, add 1/2 cup finely chopped yellow onion and sauté until translucent, about 4 minutes.

Add 3 cloves minced garlic and 1 teaspoon minced chipotle in adobo. Cook, stirring, about 30 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add 1 cup crushed tomatoes and 1/2 cup chicken or seafood stock. Stir to combine.

Season sauce with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano and 1 teaspoon brown sugar (or honey). Bring sauce to a gentle simmer and reduce heat to medium-low; simmer 6–8 minutes until slightly thickened.

Taste and adjust seasoning with salt and pepper as needed. Stir in 1 tablespoon fresh lime juice.

Cook shrimp in sauce

Increase heat to medium-high. Slide the seasoned shrimp into the simmering sauce in a single layer. Cook 2 minutes on the first side, then flip and cook another 1–2 minutes until shrimp are opaque and just cooked through (internal temperature ~120–130°F / 49–54°C). Do not overcook.

Remove skillet from heat and stir in 2 tablespoons chopped cilantro. Let rest 1 minute; sauce will thicken slightly and coat shrimp.

Rice

While the sauce simmers, prepare rice: rinse 1 cup long-grain rice under cold water until water runs clear. Drain.

In a small saucepan bring 2 cups water, 1/2 teaspoon salt and 1 teaspoon butter or oil to a boil. Add the drained rice, stir once, return to a simmer, cover and reduce heat to low. Cook 15 minutes without lifting the lid. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Salad

Combine 4 cups mixed greens, 3/4 cup halved cherry tomatoes, 1/2 cup sliced cucumber and 1/4 cup thinly sliced red onion in a bowl.

Dress with 2 teaspoons olive oil, 1 teaspoon red wine vinegar or lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently and set aside chilled.

Tortillas & Plating

Warm 3 flour tortillas: heat a skillet over medium heat, brush each side lightly with a little olive oil or butter and warm 20–30 seconds per side until pliable and slightly golden. Keep wrapped in a clean towel to stay warm.

Plate: spoon a portion of rice onto each plate (about 1/3 cup cooked rice per serving), place 5–6 diablo shrimp with sauce alongside rice, add a portion of the salad, and stack the warmed tortillas on the side. Garnish shrimp with extra cilantro and serve with lime wedges.