Shrimp Diablo with Cilantro Rice

 2 tablespoons extra virgin olive oil, divided

1/2 yellow onion, diced

1 cup diced tomatoes, with juice

1 cup chicken stock

2 dried guajillo chilies, stemmed and seeds removed

6 dried chiles de arbol, stemmed and seeds removed

2 tablespoons fresh lime juice

1/4 teaspoon salt

1 1/2  lbs. large shrimp, peeled and deveined

1 serrano chile, thinly sliced

2 tablespoons chopped cilantro for garnish


Heat a medium skillet over medium high heat and add 1 tablespoon extra virgin olive oil and onions.  Saute onions for 4-5 minutes until tender and opaque.

Add tomatoes and chicken stock to the onions and bring to a slight boil.  Add guajllo peppers and chilies de arbol and reduce heat to medium and simmer for 10 minutes or until chilies rehydrate and the sauce slightly thickens.

Let the sauce cool, then add the pepper tomato mixture, lime juice and salt to a blender or food processor and puree until completely smooth.

Pour the sauce over the shrimp and allow the shrimp to marinate for 10 minutes.

Add the remaining extra virgin olive oil to a large skillet on medium high heat.  Remove the shrimp from the mariade and add them to the skillet.  Cook for 2-3 minutes per side. Add desired amount of marinade into the skillet with the cooked shrimp.  Cook another minute until sauce is warm.  

Spoon shrimp and sauce over a bed of cilantro rice.  Garnish with Serrano Chile slices and cilantro. Serve.


Cilantro Rice

2 tablespoons extra virgin olive oil

1 1/2 cups long grain rice

2 3/4 cups water

1 teaspoon salt

1 cup chopped fresh cilantro leaves


Heat the extra olive oil in a saucepan over medium high heat. 

Add the rice to the extra virgin olive oil.  Stir to coat rice with oil.  Cook 2-3 minutes.

Add water and salt to the rice.  Bring rice to a boil, cover and turn heat down to maintain a slow simmer.  Cook for 8-12 minutes.

Take the rice off the heat and stir in and cilantro leaves.  Combine well and serve.

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