Post by marlaoh on Sept 14, 2004 7:49:28 GMT -6
Shrimp Diablo
Diablo or devil in Spanish refers to the spicy kick in the tomato sauce smothering the shrimp.
Prep: 10 min - Cook: 12 min
2 tablespoons LAND O LAKES® Butter
3 medium (3 cups) zucchini, cut into 1/2-inch slices
1 medium (1/2 cup) onion, sliced
1 teaspoon finely chopped fresh garlic
1 (14.5-ounce) can diced tomatoes with Italian herbs
1 (12-ounce) package frozen medium cooked shrimp, thawed, drained
1/4 teaspoon ground red pepper
4 cups hot cooked rice or couscous
Melt butter in 10-inch skillet until sizzling; add zucchini, onion and garlic. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes).
Stir in diced tomatoes, shrimp and red pepper. Continue cooking until mixture comes to a full boil (3 to 4 minutes). Reduce heat to medium. Cover; cook, stirring occasionally, until shrimp are heated through (6 to 8 minutes). Serve over rice.
TIP: To prevent garlic cloves from rolling around on the cutting board, smash them flat first with the wide end of a large knife, such as a French or chef?s knife, then begin to chop.
Makes 4 (1 1/4-cup) servings
Diablo or devil in Spanish refers to the spicy kick in the tomato sauce smothering the shrimp.
Prep: 10 min - Cook: 12 min
2 tablespoons LAND O LAKES® Butter
3 medium (3 cups) zucchini, cut into 1/2-inch slices
1 medium (1/2 cup) onion, sliced
1 teaspoon finely chopped fresh garlic
1 (14.5-ounce) can diced tomatoes with Italian herbs
1 (12-ounce) package frozen medium cooked shrimp, thawed, drained
1/4 teaspoon ground red pepper
4 cups hot cooked rice or couscous
Melt butter in 10-inch skillet until sizzling; add zucchini, onion and garlic. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes).
Stir in diced tomatoes, shrimp and red pepper. Continue cooking until mixture comes to a full boil (3 to 4 minutes). Reduce heat to medium. Cover; cook, stirring occasionally, until shrimp are heated through (6 to 8 minutes). Serve over rice.
TIP: To prevent garlic cloves from rolling around on the cutting board, smash them flat first with the wide end of a large knife, such as a French or chef?s knife, then begin to chop.
Makes 4 (1 1/4-cup) servings