Heat the vegetable oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then sear the shrimp for 30 seconds per side. Remove the shrimp and set it aside. Simmer the Sauce. Add the diablo sauce and reduce the heat to medium. Stir and simmer for 10 minutes let the flavors develop. Simmer the Camarones a la Diabla.
"Pat the shrimp dry with paper towels and season them with salt and pepper. Heat a large nonstick saucepan over medium heat. Pour in 1 tablespoon of oil, then add the garlic and cook for 1 minute, stirring occasionally. Transfer the garlic to a blender with the tomato puree, water, chipotle peppers, and a pinch each of salt and pepper.
DIRECTIONS. Stir in cream, shrimp, finely sliced jalapeno, and lemon juice. Reduce heat to medium-low, cover, and simmer until shrimp turn pink, about 4 minutes. Stir in basil, thyme, and salt and pepper to taste; serve right away. Makes six 1 1/4 cup servings. Find this recipe and more in the New Atkins For a New You Cookbook!
Add tomatoes and mushrooms; reduce heat to medium and simmer until sauce thickens slightly, about 5 minutes. Stir in cream, shrimp, finely sliced jalapeno, and lemon juice.