Drunk Shrimp Diablo
Jackie Dodd-Mallory
(Senior Editor)
I have a confession to make.
I’ve been hiding my Instagram account from you under a different name. I changed my Instagram name to The Beeroness last week after I realized that you want to see my life. This is the hang-up for me, the part that’s so hard to wrap my brain around: that invisible people on the other side of the computer actually want to see what my life is like. Sure, it speaks to a hideous level of insecurity on my part, but why wouldn’t I let you in?
After all, you trust me with your Thanksgiving turkey, and to give you a Beer Cheese Dip for your football party, and you even ask my advice on what to do with the remains of the Blueberry Kolsch homebrew that didn’t exactly go as planned.
So why has it taken me so long to show you pictures of my dog, or the behind-the-scenes of my cooking segment on CBS, or that time I stole wood from a construction site to make a prop table? Maybe I still can’t believe that I’m a person that people would want to know about. That you care about me as much as I care about you coming to visit my blog.
After all, you are the reason I’m able to spend my life cooking and drinking beer.
I owe you a lot.
Drunk Shrimp Diablo
Ingredients
- 2 tbs olive oil
- 2 tbs butter
- 1 cup diced white onions
- 3 cloves garlic minced
- 2 tbs tomato paste
- 2 tbs garlic chili sauce
- 2 tbs red chili flakes
- 1 tsp chili powder
- ¼ tsp cayenne
- 2/3 cup IPA or Pale Ale beer
- 1 lbs raw shrimp deveined (shell removed if desired)
- 1 cup cherry tomatoes sliced
Instructions
- Heat the olive oil and butter to a skillet over medium heat. Add the onions and sauté until browned, about 3 minutes. Stir in the garlic.
- Add tomato paste, chili sauce, red chili flakes, chili powder, cayenne pepper and beer, Stir over medium heat until well combined.
- Add the shrimp and tomatoes, cook until shrimp are pink and have curled, about 6 minutes.
I use this Chili Garlic Sauce
from Huy Fong, and this amazing cast iron skillet that I can’t get enough of (affiliate links).
Comments
sue/the view from great island February 3, 2014 um 11:57 am
Wow, I really didn’t have to go any further than the title to know that I need this in my life. Triple chili and cayenne…love it!
Tieghan February 3, 2014 um 8:43 pm
Drucken Shrimp?? Ah yeah, that just sounds incredible! LOVING all that sauce! 🙂
Josie February 4, 2014 um 6:30 am
Um, amazing.
Rachel @ Baked by Rachel February 4, 2014 um 6:47 am
My husband (the beer and seafood fan in the house) would totally love this! Beautiful shots too btw 🙂
Sophia @ NY Foodgasm February 4, 2014 um 9:40 am
This looks amazing and I love all the ingredients! Mmmm what Pale Ale would you recommend? Also are you on untapped?
addie | culicurious February 5, 2014 um 3:55 pm
I love shrimp diablo and the addition of beer, especially and IPA or PA, is taking it to a fantastic level. 🙂
sippitysup February 5, 2014 um 6:19 pm
Of course I read this wrong (I’ve been drinking craft beer) and thought you were calling me an evil drunk shrimp! XOGREG
Jimbo Morris February 6, 2014 um 7:06 pm
This looks like possibly one of the best pub plate to share with a loaf of sourdough and a lot of IPAs that I’ve seen in a helluva long time.
If you ever get to the Seattle area you’ll need to drop into the Dog & Pony Alehouse in nearby Renton and just enjoy the love of the microbrewery culture that dominates the place. (I’ll buy)
Pilar February 12, 2014 um 3:41 pm
This was SO delicious! I found the Sriracha brand of garlic chili sauce that you used at Target. Could not have been easier or more delicious. And super spicy!
amber March 4, 2016 um 8:06 am
Hi how long did u cook the shrimp for?
Jackie March 4, 2016 um 9:59 am
It depends on how big they are. Usually between 3 and 6 minutes.
Dan February 22, 2014 um 3:51 am
I am a new follower to you website and I really enjoy it so far. These shrimp look delicious! I’ll be trying these this weekend for sure!
Jackie February 23, 2014 um 1:01 pm
Thank you Dan!
Jessica April 13, 2014 um 6:13 pm
Wow. I am pretty tough when it comes to spicy food, but this was a bit intense. Very flavorful, but way too hot to eat as a main course. Definitely good as a small bite washed down with cold beer. We will try this again with the hot peppers (all 3 forms) scaled back! Thanks for sharing!
Shannon April 26, 2016 um 4:47 pm
Planning on making this tonite…..sounds solo amazing! Will post after its done and ate!
Franny August 9, 2017 um 7:12 pm
Made this tonight, mixed some Sirracha and sweet chili sauce since I didn’t have Chili garlic sauce and only 1 tablespoons of red chili flakes. Plenty of heat, not a fan of the tomatoes, but will add a couple mushrooms and a little green pepper next time. We ate with beans and Spanish rice and heated tortilla’s Excellent recipe!
William Godreau August 3, 2022 um 12:44 pm
You don’t list cherry tomatoes in the ingredient list?