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This recipe cooks extra large shrimp in a heavy dose of garlic & oil, and then covers them with zesty spices for a delicious and flavorful, easy to prepare dish. The spices, tomato and pepper sauce are perfect with the shrimp and it makes a memorable, special Italian meal - for those who love a spicy kick!
CHILI POWDER BLEND, Chili Flakes, Oregano, Cumin Seed Powder
Ingredients:
4 Tblspns Olive Oil, divided
6 large Garlic Cloves, sliced thin
1 lb extra large Shrimp, peeled and deveined
2 cups crushed Tomatoes
1 cup White Wine or White Cooking Wine
1 large Onion, sliced
2-3 fresh Peppers (Red, Yellow, Orange, Green), but into 1 inch squares
2 tsp Chili Powder Blend
1 tsp Chili Flakes
1/2 tsp Cumin Seed Powder
2 Tblspns Oregano (dried herb)
Salt/Pepper
Fresh Basil, cut into thin slices
Rice, Cauliflower Rice or Linguine
Directions: In a large skillet, heat 2 Tblspns of the olive oil over medium heat, and then saute the garlic until just golden. Add the shrimp and stir fry them in the garlic/oil until fully cooked. Remove the shrimp and garlic from the skillet and set aside. Add the onions and 1 Tblspn of oil to the skillet and stir fry them for about a minute. Pour the wine into the skillet and stir, then add the
peppers, Oregano, and the crushed tomatoes. Turn the heat to medium-low and cook until the sauce thickens, or about 15 minutes. Sprinkle the cooked shrimp with 1 Tblspn of oil, the Chili Powder, the Chili Flakes, and Cumin, making sure the shrimp are covered with the oil and spices. Return the shrimp (and any juices) to the skillet and stir to combine with the onion, peppers and tomatoes. Add salt and pepper to taste. Top the finished diavolo with the thin slices of fresh basil. Serve immediately over rice, cauliflower rice or linguine.
