One of our distributors, Bertha Camacho, sent us this great recipe for Deviled Shrimp. From a Black Tie to a Tailgate this recipe is sure to leave your guest smiling.
Deviled Shrimp
10½-inch Skillet//Jr. Steamer/Colander//Chef’s Knife
COOK TIME: 9 MINUTES
YIELD: 8 SERVINGS
- 2 pounds large shrimps, pre-cooked and without tail
- 2 cloves garlic, finely chopped
- ½ cup onion, finely chopped
- 1 (15-ounce) can tomato sauce
- 14 ounces Ketchup
- ½ cup orange juice
- 1 can chipotle Chiles (5 teaspoons of the sauce will be used)
- Salt to taste
- ½ teaspoon freshly ground pepper
- ¼ cup cilantro, finely chopped
- 1 lime (freshly squeezed)
Wash shrimp thoroughly and drain using the Junion Colander. Pre-heat the 10½-inch skillet at medium-high heat for 3 minutes (approximately). Add garlic and onion, cook for 3 minutes while constantly stirring. Add tomato sauce, ketchup, orange juice, and the 5 teaspoons of Chile sauce; mix well. Season shrimp with salt and pepper, add into skillet. Stir in the cinlantro and squeeze the lime over the mixture; combine. Cover and leave the Redi-Temp® valve open. When it whistles, close it and turn off the heat. Serve!
