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Main dishes

Saucy Shrimp a la Diabla

Saucy Shrimp a la Diabla recipe
photo by:kraft
Very yummy! I couldn't find arbol chilies so I used finger chilies and it turned out great! The sauce is really good.
posted by
cheeseygoodness
on 3/8/2013
time
prep:
5 min
total:
20 min
servings
total:
8 servings
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What You Need

1
can   (8 oz.) tomato sauce
7
 arbol chiles, stemmed
2
Tbsp.  A.1. Original Sauce
2
Tbsp.  oil, divided
10
cloves  garlic, minced
1
large  onion, chopped
2
lb.  uncooked deveined peeled large shrimp
4
cups   hot cooked long-grain white rice
2
 green onions, chopped
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

BLEND first 3 ingredients in blender until smooth.

HEAT 1 Tbsp. oil in large skillet on medium heat. Add garlic and onions; cook 5 min. or until tender. Remove from skillet. Heat remaining oil in skillet on medium-high heat. Add shrimp, in 2 batches; cook and stir 3 min. or until pink. Remove from skillet; cover to keep warm. Return garlic, onions and shrimp to skillet; stir in sauce mixture. Bring to boil; simmer on low heat 3 min. or until heated through.

SPOON over rice; serve topped with onions and sour cream.

Kraft Kitchens Tips

Special Extra
Add more arbol chiles if you want to make the sauce spicier.
Serving Suggestion
Omit rice and serve as an appetizer. Make 16 appetizer servings.
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