Shrimp a la Diabla

This dish was inspired by the Mexican dish, camarones a la diabla, which translates to "deviled shrimp," and has some spice to it, as the name suggests. For a milder version, substitute ½ teaspoon of red pepper flakes for the chipotle pepper. Serve over rice or pasta, or with crusty bread to soak up the sauce. (The Complete 5-Ingredient Cookbook, page 186.

📝 Ingredients

• 2 lbs raw, large shrimp (peeled, deveined, tails off, at room temperature)
• salt and freshly ground black pepper
• 3 tbsp olive oil (divided)
• 7 garlic cloves (minced)
• 2 29-oz cans tomato puree
• 1/4 cup water
• 2 chipotle chiles in adobo sauce

👨‍🍳 Instructions

1. 1"Pat the shrimp dry with paper towels and season them with salt and pepper.
2. 2Heat a large nonstick saucepan over medium heat. Pour in 1 tablespoon of oil, then add the garlic and cook for 1 minute, stirring occasionally.
3. 3Transfer the garlic to a blender with the tomato puree, water, chipotle peppers, and a pinch each of salt and pepper. Blend until smooth. Pour the sauce into the saucepan, cover, and cook over medium-low heat for 15 minutes, or until the sauce thickens slightly.
4. 4Heat a large nonstick skillet over medium heat. Add the remaining 2 tablespoons of oil and cook the shrimp until they turn pink, 3-4 minutes. Add the shrimp to the sauce and toss to combine. Taste and adjust the seasoning, if needed."