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Shrimp a la Diablo

Shrimp a la Diablo

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
TOM TROTTIER

TOM TROTTIER

I emulated this rendition of shrimp a la diablo after eating a similar dish at San Carlos Bay restaurant in Guadalups, AZ. Serve over anything.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 60.8 g
  • 122%
  • Cholesterol:
  • 582 mg
  • 194%
  • Sodium:
  • 995 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Puree chipotle peppers in adobo sauce in a blender until smooth. Add cream cheese and milk to the pureed pepper mixture; blend until smooth.
  2. Pour the sauce mixture into a saucepan and bring to a boil. Add shrimp and cook until pink and no longer opaque in the center, about 2 minutes.
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Reviews

OODLES_OR
8

OODLES_OR

6/18/2012

wonderful...bursting with flavor. DH needed to have it "thinned" out more though. Kind of thick but otherwise...perfect. Had to add more. I just did this with chicken breasts tonight and it was even more wonderful.

Aluna
6

Aluna

11/17/2012

I tried this recipe, it was delicious! My husband raved about it and he doesnt like shrimp too much. I served the shrimp over vermicelli noodles and it was spicy. If you dont want it too spicy, only do half of the can of peppers and keep the cream cheese and milk as is.

newcooker32
0

newcooker32

6/24/2014

I thought this was absolutely wonderful. I added a bit of parmesean and green onion for presentation and served over white rice. Everyone loved it. Will definitely make again!!!

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