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Camarones del Diablo (the Devil’s Shrimp)

As seen on NBC Bay Area News on May 5, 2011

Makes 12 appetizers

Ingredients:

  • 1 lb (about 36) shrimp, peeled & deveined
  • 1 tsp chili powder (ancho powder recommended)
  • ½ tsp ground cumin
  • 1 tsp garlic powder
  • Pinch salt and pepper
  • 1 Tbsp olive oil
  • 2 Tbsp red pepper jelly
  • 2 Tbsp Asian chili-garlic sauce
  • Lettuce Bowls (iceberg lettuce leaves)

Mango-Jalapeno Salsa

  • 1 mango, seeded and diced small
  • 1 large tomato or 2 roma tomatoes, seeded and diced
  • 1 small white onion, diced small
  • 1 jalapeno pepper, stemmed, seeded and diced small
  • 1 clove garlic, minced
  • ¼ c minced cilantro
  • Juice of one lime
  • Salt and pepper to taste

Directions:

  1. Combine all of the salsa ingredients in a non-reactive bowl and taste. Add more jalapeno, lime juice and salt and pepper if desired. Set aside. Have the salsa and lettuce cups available for plating.
  2. Pat shrimp dry and place in a bowl. Stir in the chili powder, cumin and garlic powder to coat evenly and set aside.
  3. Preheat a non-stick skillet over medium heat. Add the oil and swirl to distribute. Stir in the shrimp along with a pinch of salt and pepper. Sauté until the shrimp are pink on the outside and just barely opaque in the middle, about 2 minutes per side.
  4. Remove the shrimp from the pan. Add the jelly and chili-garlic sauce to the pan. Heat until the jelly has melted and the sauce has thickened a little. Return the shrimp to the pan and heat through for no more than a minute.
  5. Divide the shrimp between the lettuce cups and top with a spoonful of the mango salsa.

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