Camarones Diablos (Devil Shrimp)
You can never have too many main course recipes, so give Camarones Diablos (Devil Shrimp) a try. Watching your figure? This gluten free recipe has 446 calories, 39g of protein, and 9g of fat per serving. This recipe serves 4. If you have garlic, jalapeno peppers, chipotle peppers in adobo sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.
Instructions
Combine chicken broth, brown rice, 1 tablespoon butter, and salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
Heat 1 tablespoon butter and olive oil in a skillet over medium heat; cook and stir onion and jalapeno peppers in the hot butter and oil until onion is slightly softened, 3 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Pour red wine and Worcestershire sauce into onion mixture; mix in chipotle peppers. Cook and stir mixture until liquid is slightly evaporated, about 5 minutes.
Add shrimp and cook until opaque, about 5 minutes. Reduce heat and simmer until liquid is reduced, about 15 minutes.
Serve shrimp mixture over cooked rice.
Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio
Sauvignon Blanc, Riesling, and Pinot Grigio are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Miguel Torres Las Mulas Sauvignon Blanc Reserva with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Miguel Torres Las Mulas Sauvignon Blanc Reserva
Pale yellow with aromas reminiscent of ripe tropical fruits with touches of citrus. Silky palate with a good acid structure and long aftertaste. Pair with baked or grilled fish or fish dishes with delicate sauces.