Wednesday, May 6, 2015

Drunken Diablo Shrimp

I really liked these, you could chill them or serve them right off pan into some pasta or over rice. Add more spices to taste. These were spicy but won't burn your throat :)

2 tbsp olive oil
2 tbsp butter
1 c diced white onions
3 cloves minced garlic
2 tbsp tomato paste
2 tbsp garlic chili sauce
2 tbsp red chili flakes
1 tsp chili powder
1/4 tsp cayenne powder
3/4 c pale beer (I used a Guinness Blonde)
1 lb raw shrimp (clean, deveined and leave tails on)
1c cherry tomatoes, sliced
Heat olive oil and butter in a pan over medium heat, add onions and sauté until soft and golden - about 3 minutes. Stir in garlic. Add tomato paste, chili sauce, red chili flakes, chili powder, cayenne pepper and beer. Stir everything until well combined. Add shrimp and tomatoes and cook until shrimp are pink and curled up. Stir over rice or pasta. I chilled mine and since I left tails on, they were easy appetizers.

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