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Shrimp Diablo Over Sautéed Vegetables

Description: Shrimp Diablo Over Sautéed Vegetables

Ingredients and Directions:

  • 1 15 ounce can fire roasted
  • tomatoes
  • 1 bunch cilantro
  • ¼ cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 lime
  • 1-2 tablespoons chipotle in adobe
  • 1 teaspoon salt
Sauté onions over medium heat until soft. Add garlic and sauté another minute. In a blender, add the tomatoes, onion, garlic, juice from the lime & all but ¼ cup of the cilantro and blend until smooth (about a minute)



Shrimp & Vegetables:
  • 1 pound raw, peeled & deveined shrimp
  • ½ sliced red onion
  • 1 large zucchini, halved & slice about 1/2 “thick
  • 1 cup grilled corn (frozen corn will do if you can not get fresh corn on the cob to grill)
  • 1 small minced shallot
  • ½ tablespoon minced garlic
  • 2 tablespoons butter
  • Olive oil (eyeball about ¼ cup)
  • 1 lime
  • 1 sliced avocado
  • ¼ cup chopped cilantro
Sauté shallots & garlic in olive oil over medium until soft. Add the red onions and sauté another 3 minutes, stirring occasionally. Add zucchini & corn and sauté just until they are warmed through. Move veggies to a platter and squeeze juice from half the lime over the top. Pour the sauce from the blender into the same pan and bring to a simmer over medium heat. Add the shrimp to the sauce and let simmer, stirring occasionally until shrimp are done, about 3-4 minutes and salt to. Pour shrimp over the vegetables, garnish with chopped cilantro, sliced avocado and lime wedges.