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1 1/2 lbmedium or large shrimp with heads on
1/2 colive oil
1 lbmexican fresh cheese (queso fresco) or parmesan cheese
1handful of chile de arbol (dry red mexican chiles)
·pepper to taste
1 largeloaf of artisan bread for dipping
How to Make El Diablo Shrimp
- Heat oil in a large shallow pan on medium heat.
- Add a handful of chile de arbol (found in any store that sells mexican products). Sautee until a dark red color and oil is infused with flavor.
- Once the chilis are nice and toasty, remove them from the pan on a seperate plate and sprinkle with cheese and garlic salt. Leave the oil in the pan.
- Next add the shrimp and sautee until an opaque pink color.
- While the shrimp is cooking, mince the garlic good and add to the shrimp while sauteeing.
- Sautee for another 2-3 minutes then add the parmesan cheese if desired then cover with lid or if you would prefer the mexican cheese remove shrimp from the pan onto a pasta dish or big serving bowl. then drizzle the olive oil from the pan over the shrimp.
- At this point toss with garlic salt and add the
queso fresco (fresh mexican cheese) and pepper and enjoy dipping the bread and eating the shrimp with a ice cold beer.