Prep Time: Minutes
Style:Mexican
Cook Time: 45 Minutes
2.6g Protein
17.9g Fat
3.9g Fiber
258.8kcal Calories
Serves 2
INGREDIENTS
2 oz Brown Mushrooms (Crimini Italian)
1/2 medium (2-1/2″ dia) Onions
1 stalk, medium (7-1/2″ – 8″ long) Celery
1/2 medium (approx 2-3/4″ long, 2-1/2″ dia) Bell Peppers
1/2 Jalapeno Peppers
1/4 oz Thyme
1/4 oz Basil
1/2 fruit (2-1/8″ dia) Lemon
1 clove Garlic
1 tablespoon Unsalted Butter Stick
1 serving Diced Canned Tomato
12 large Shrimps
1/4 cup Heavy Cream
2 oz Baby Spinach
1/2 tsp Salt
1/2 tsp Black Pepper
DIRECTIONS
Remove the stems from the mushrooms and discard. Cut the mushrooms into ¼-inch slices; set aside. Peel the onion and cut into¼-diced pieces; set aside. Cut the celery into ¼-inch diced pieces; set aside.
Remove the stems, pith and seeds from the green bell pepper and the jalapeño. Cut each pepper into ¼-inch diced pieces and set each aside separately.
Remove the thyme and basil leaves from the stems and discard the stems. Finely chop the thyme leaves; set aside. Rough chop the leaves and set aside. Juice the lemon into a small bowl, discarding any seeds; set aside. Cut the garlic cloves into slices; set aside. Pat dry the shrimp with paper towels and set aside for step 5.
Melt the butter in a large sauté pan over medium-high heat. Add the onion, celery, and green bell pepper. Sauté until soft, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add only HALF can of diced tomatoes, the mushrooms and ¼ cup of water. Reduce the heat to medium and simmer until the sauce thickens slightly, about 5 minutes.
Add ¼ cup of whipping cream, the shrimp, lemon juice and only HALF of the jalapeño, to the pan and cover. Simmer until the shrimp turn pink, about 4 minutes. Stir in the basil, thyme, baby spinach and ¼ teaspoon each of salt and pepper.
Divide the shrimp Diablo between two bowls and enjoy.