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
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.
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.
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