Diablo or devil in Spanish refers to the spicy kick in the tomato sauce smothering the shrimp.
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2 tablespoons Land O Lakes® Butter
3 medium (3 cups) zucchini, cut into 1/2-inch slices
1 medium (1/2 cup) onion, sliced
1 teaspoon finely chopped fresh garlic
1 (14.5-ounce) can diced tomatoes with Italian herbs
1 (12-ounce) package frozen medium cooked shrimp, thawed, drained
1/4 teaspoon ground red pepper (cayenne)
4 cups hot cooked rice or couscous
STEP 1
Melt butter in 10-inch skillet until sizzling; add zucchini, onion and garlic. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until vegetables are crisply tender.
STEP 2
Stir in diced tomatoes, shrimp and red pepper. Continue cooking 3-4 minutes or until mixture comes to a full boil. Reduce heat to medium. Cover; cook, stirring occasionally, 6-8 minutes or until shrimp are heated through. Serve over rice.
To prevent garlic cloves from rolling around on the cutting board, smash them flat first with the wide end of a large knife, such as a French or chef’s knife, then begin to chop.
COLLECTION
Are you just swimming in zucchini this time of year? Here’s how to make this prolific vegetable the star of the dinnertime show, in zucchini main dishes and hearty sides.