Shrimp in diablo sauce

2 -4

Ingredients

Quantity Ingredient
1 pounds Large shrimp; peeled and deveined
1 teaspoon Salt
1 tablespoon Vegetable oil
1 tablespoon Olive oil
3 Shallots; peeled and chopped
1 teaspoon Cumin seed
3 Habanero or serrano chiles; seeded and chopped, up to 5
1 tablespoon Fresh ginger; finely grated
2 Red bell peppers; chopped
½ Ripe mango; peeled and diced
1½ cup Chicken stock
1 Limes ; juice of, up to 2
Salt to taste

Directions

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

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