Mexicajun Recipes: Entrees - Shrimp Diablo

Mexicajun Shrimp Diablo

A favorite with cold beer and Corn tortillas…plenty of napkins too… (for the sweat)

6 lbs cleaned shrimp
1 onion, (halved and then thinly sliced lengthwise)
6 garlic cloves, finely minced
1 tablespoons vegetable oil
¼ Lb. diced Tasso ham or bacon
3 tablespoons butter
½ tablespoon Worcestershire sauce
½ Maggi Sauce
2 tablespoons chicken broth
2 poblano peppers charred, peeled and seeded (Keep a few strip for garnish)
Small bunch Green Onions
2 Chipotle peppers from a can
2 Tablespoons Chipotle juice from above
2 habanero peppers
1 small can tomato paste
1 garlic clove
1/4 cup white wine
1 Tablespoon T-Boy’s Bam seasoning
salt to taste
1/2 cup Ketchup



Blend peppers, tomatoes paste and whole garlic clove. Simmer in ½ cup of water over medium heat. In a large skillet heat the Tasso, or bacon, butter and oil and sauté onions first and then minced garlic. Season the dry shrimp and cook over high heat until they just turn pink, then add the chicken stock, Worcestershire, maggi sauce and a bit more salt to taste. Bring down to simmer. Add the sauce and stir for about a minute, add cover for 5 minutess, then add the white wine and allow to simmer a few minutes more. Sauté the chili strips and green onions in the oil for a few minutes, remove and drain, use as a garnish. Serve with lots of rice and plenty of cerveza- gonna be hot, son.