Recipes

Spicy Shrimp Diablo Recipe

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Atkins Spicy Shrimp Diablo
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

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INGREDIENTS

  • 2 oz Brown Mushrooms (Crimini Italian)
  • 0 1/2 medium (2-1/2" dia) Onions
  • 1 stalk, medium (7-1/2" - 8" long) Celery
  • 0 1/2 medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers
  • 0 1/2 pepper Jalapeno Peppers
  • 0 1/4 oz Thyme
  • 0 1/4 oz Basil
  • 0 1/2 fruit (2-1/8" dia) Lemon
  • 1 clove Garlic
  • 1 tablespoon Unsalted Butter Stick
  • 1 serving Diced Canned Tomatoes
  • 12 large Shrimp
  • 0 1/4 cup Heavy Cream
  • 2 oz Baby Spinach
  • 0 1/2 tsp Salt
  • 0 1/2 tsp Black Pepper

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the shrimp Diablo between two bowls and enjoy.

Cooking Tip

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