Easy Shrimp Diablo
Say you’ve agreed to host a dinner party or have some important company coming over (e.g., in-laws). Say you don’t know how to cook your way out of a paper bag. Say you’ve got yourself some Land O’Lakes Butter in the fridge. Your problems are now solved with their spicy shrimp diablo recipe. Diablo, which means devil in Spanish, refers to the kick the sauce brings to the shrimp. Try it with chicken or scallops if you don’t have shrimp on hand.
Recipe courtesy of Land O’Lakes Butter.
TIP: To prevent garlic cloves from rolling around on the cutting board, smash them flat first with the wide end of a large knife, such as a French or chef’s knife, then begin to chop.
- 2 Tablespoons butter, such as LAND O LAKES Butter
- 3 medium zucchini, cut into 1/2-inch slices (3 cups)
- 1 medium (1/2 cup) onion, sliced
- 1 Teaspoon finely chopped fresh garlic
- 1 (14.5-ounce) can diced tomatoes with Italian herbs
- 1 (12-ounce) package frozen medium cooked shrimp, thawed, drained
- 1/4 Teaspoon ground red pepper
- 4 Cups hot cooked rice or couscous
Melt butter in 10-inch skillet until sizzling; add zucchini, onion, and garlic. Cook over medium-high heat, stirring occasionally, until vegetables are crispy and tender (3 to 4 minutes).
Stir in diced tomatoes, shrimp, and red pepper. Continue cooking until mixture comes to a full boil (3 to 4 minutes). Reduce heat to medium. Cover; cook, stirring occasionally, until shrimp are heated through (6 to 8 minutes). Serve over rice.