Yield: 2 -4
Measure | Ingredient |
---|---|
1 pounds | Large shrimp; peeled and deveined |
1 teaspoon | Salt |
1 tablespoon | Vegetable oil |
1 tablespoon | Olive oil |
3 \N | Shallots; peeled and chopped |
1 teaspoon | Cumin seed |
3 \N | Habanero or serrano chiles; seeded and chopped, up to 5 |
1 tablespoon | Fresh ginger; finely grated |
2 \N | Red bell peppers; chopped |
½ \N | Ripe mango; peeled and diced |
1½ cup | Chicken stock |
1 \N | Limes ; juice of, up to 2 |
\N \N | Salt to taste |
Make the Diablo Sauce: Heat the olive oil in a pan, stir in shallots, garlic, and cumin, and saute for several minutes, until they are an even golden brown. Adding one item at a time and stirring every ten seconds between additions, add the chiles, ginger, and red peppers; when they are all in, stir for 30 seconds more. Stir in the mango and toss briefly (15 seconds). Pour in the chicken stock and bring to a boil; reduce heat and simmer 20 minutes to blend flavors and soften peppers. Puree in blender, transfer to a bowl, season with lime juice and salt.
For the shrimp: Season shrimp lightly with salt. Set a frying pan over high heat, add the oil, and when very hot and almost smoking, toss in the shrimp. Toss and turn for a minute, then pour in enough of the Diablo Sauce to coat well, and continue tossing and turning until the shrimp are fully cooked, a minute or so more.
Notes: Diablo Sauce will keep for a week refrigerated, or may be frozen.
Serving Ideas: Serve over rice. Recipe by: Dean Fearing and Julia Child Posted to CHILE-HEADS DIGEST by Margo Hobbs Thompson <margo@...> on Mar 15, 1998