Spicy Shrimp Diablo
10.1g
Net Carbs
12.6g
Protein
17.9g
Fat
3.9g
Fiber
258
Calories
Ingredients:
- 1/2 medium (approx 2-3/4" long, 2-1/2" diameter) Bell Peppers
- 2 ounces Brown Mushrooms (Crimini Italian)
- 1 stalk, medium (7-1/2" - 8" long) Celery
- 1/2 Jalapeno Peppers
- 1/4 ounce Thyme
- 1/2 fruit (2-1/8" diameter) Lemon
- 1 serving Diced Canned Tomato
- 1/2 teaspoon Black Pepper
- 1 clove Garlic
- 1 tablespoon Unsalted Butter Stick
- 12 large Shrimps
- 2 ounces Baby Spinach
- 1/2 teaspoon Salt
- 1/4 cup Heavy Cream
- 1/2 medium (2-1/2" diameter) Onions
- 1/4 ounce Basil
Directions:
- Remove the stems from the mushrooms and discard. Cut the mushrooms into ¼-inch slices; set aside. Peel the onion and cut into¼-diced pieces; set aside. Cut the celery into ¼-inch diced pieces; set aside.
- Remove the stems, pith and seeds from the green bell pepper and the jalapeño. Cut each pepper into ¼-inch diced pieces and set each aside separately.
- Remove the thyme and basil leaves from the stems and discard the stems. Finely chop the thyme leaves; set aside. Rough chop the leaves and set aside. Juice the lemon into a small bowl, discarding any seeds; set aside. Cut the garlic cloves into slices; set aside. Pat dry the shrimp with paper towels and set aside for step 5.
- Melt the butter in a large sauté pan over medium-high heat. Add the onion, celery, and green bell pepper. Sauté until soft, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add only HALF can of diced tomatoes, the mushrooms and ¼ cup of water. Reduce the heat to medium and simmer until the sauce thickens slightly, about 5 minutes.
- Add ¼ cup of whipping cream, the shrimp, lemon juice and only HALF of the jalapeño, to the pan and cover. Simmer until the shrimp turn pink, about 4 minutes. Stir in the basil, thyme, baby spinach and ¼ teaspoon each of salt and pepper.
- Divide the shrimp Diablo between two bowls and enjoy.
