Do you know how to make chicken or shrimp diablo?

Question

I keep hearing the word diablo on the news and it has me thinking about this dish.

Answer 1

Once again the experts at Cooks Illustrated have delivered on a fantastic recipe. I've made this about ten times now and each time it's been a hit with the crowd. Don't be afraid of the spice, you can control how hot this gets. The recipe below will leave you with a pleasant tingling sensation but not a burn; cut the pepper in half and you'll have just a hint of spice. I've added a few more tips of my own below.

* 1 pound medium large shrimp. Frozen, but uncooked. Peeled and deveined (if you must)
* 1 tsp crushed red pepper flakes
* 6 tbsp good olive oil
* 1 1/2 tbsp salt
* 1/4 cup cognac or brandy
* 4 tbsp minced garlic (12 cloves) As much as I love garlic I don't recommend adding more
* 1/2 tsp sugar
* 28 oz can diced, unflavored tomatoes, drained
* 1 cup dry white wine (Sauvignon Blanc is nice, Chardonnay is not)
* 1/4 cup chopped parsley
* 1 pound linguini (angel hair doesn't work so well)

Get a big ol' pot of salted water on the stove to boil.

Heat a heavy, 12-inch skillet on high for about 4 minutes. This is very important; don't chicken out and go to fast. The pan needs to be really, really hot. I didn't get it hot enough the first time and missed out on a tremendous part of the flavor of this dish. While the pan heats, toss the shrimp with half the red pepper flakes, 2 tbsp of the olive oil, and 3/4 tsp salt. Stir them around to coat the shrimp and let them sit.

When the pan is really, really, really hot, dump in the shrimp and use a wooden spoon to spread them out into a single layer. Let them just sit there for 30 seconds; the bottoms will turn a mottled brown. Remove from heat and stir the shrimp so their other sides are down. Add the cognac and wait just a second or two. Put the pan back on the heat and wave a match over the pan until the cognac lights. Woosh - watch your eyebrows! Shake the skillet until the flames die down. Pour the whole mess into a holding bowl.

Let the skillet cool a bit. Return to a low heat. Add 3 tbsp of the garlic and 3 tbsp of olive oil. Cook the garlic, stirring all the time until it is well cooked - straw colored, not brown. This takes about 6 minutes and is a key step in bringing out the flavor.

Add the rest of the pepper flakes, 3/4 tsp salt, sugar, tomatoes, and wine. Make sure the tomatoes are drained or you'll have good tasting but watery sauce. Simmer on medium high for 8 minutes.

While the sauce simmers, add the pasta to the boiling water.

Add the shrimp and all their juices, the rest of the garlic, and the parsley. Simmer until the shrimp are hot again.

When the pasta is done, drain it - saving 1/3 cup of the pasta water. Put the pasta in a big bowl, add the reserved water back and about 1/2 cup of the sauce. Toss well.

You can now either add the sauce and serve family style, or put the pasta into bowls and top each with sauce. If you do serve this family style, make sure Uncle John doesn't take all the shrimp. This stuff is sooooo good he'll be tempted.

Answer 2

Shrimp Diablo
Shrimp in a spicy tomato chile sauce and served over rice. The only important note about this or any shrimp recipe is to not overcook the shrimp or they will become rubbery.

I N G R E D I E N T S
2 jalapeno peppers, seeds removed
2 dried New Mexico or guajillo chiles, soaked for 30 min in warm water, drained, torn into small pieces
3 large tomatoes
1 cup fresh cilantro
5 cloves garlic, peeled
4 tablespoons olive oil
1 onion, chopped
3 lbs. shrimp, peeled and deveined
1/2 cup white wine
salt and pepper to taste
fresh lime, sliced for garnish


I N S T R U C T I O N S
In a food processor combine jalapeno peppers, chile peppers, tomatoes, cilantro and garlic and blend until a thick but not completely smooth.

Heat olive oil in a skillet. Sauté onions until soft. Add the shrimp, sautéing until just pink. Add the tomato and chile mixture, white wine and salt and pepper. Simmer until hot and bubbly.

Serve over rice and garnish with fresh lime slices.



CHICKEN DIABLO

4 boneless chicken breasts (or chicken pieces)
1/2 cup butter or margarine
1/2 cup honey
1/4 cup Dijon mustard
1 tbsp. curry powder
1 tsp. salt

Preheat oven to 350 degrees F. Coat a Pyrex baking dish with cooking spray.

Arrange chicken pieces in the baking dish.

Melt butter or margarine in small saucepan. Stir in honey, mustard, curry powder, and salt. Pour mixture over chicken, turning pieces as they are coated.

Cover and bake for 45 minutes. Uncover and bake, basting frequently with sauce for 15 minutes longer until chicken is done and golden.

Answer 3

i have a really easy recipe for "camarones a la diabla"
buy the shrimp, put about 2 tbs of butter and 2 pieces of garlic and just throw them in a pan, kinda get the butter n garlic mixed, throw in the shrimp and cook them then get "tapatio" chile and throw it in there as well, cook untill ready, its delicious!

Answer 4

diablo shrimp is a shrimp in a jalapeno with cheese wrapped in bacon and grilled.