Spicy Shrimp Diablo Recipe

10.1g
Net Atkins Count ^TM

Prep Time: 0 Minutes
Style:Mexican
Cook Time: 45 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

12.6g

Protein

17.9g

Fat

3.9g

Fiber

258.8cal

Calories

INGREDIENTS

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.

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