Nuestro Mexico’s Shrimp a la Diabla

Nuestro Mexico’s shrimp a la diabla

By Mark Nessia


(Serves 2)

1 ¼ teaspoons salt

2 teaspoons crushed pepper

2 tablespoons oil

Chopped cilantro

20 shrimps (26/30 size)

3 cloves garlic

4 Roma tomatoes


To make the sauce, boil garlic and tomatoes until tomatoes are soft. Peel tomatoes then blend with garlic.

In separate pan, add oil and place over medium heat. Add crushed pepper for about 10 seconds before adding sauce, salt and cilantro to taste. Bring to a boil, then add shrimp, stirring frequently until shrimp are uniformly pink throughout. Remove from heat and serve. 

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