SERVES 4
There are few recipes where shrimp has as much flavor as in this one. The name came about one day when, while I was sitting with my production team, we were told that the cast of the famous Telemundo telenovela Santa diabla was coming to our show. The guests were Carlos Ponce and Gaby Espino. That’s when, as fast as a bolt of lightning, we invented this delicious and slightly hot recipe. I love it, but if you’re not a fan of spicy food, you can forego the habanero chiles.
INGREDIENTS:
olive oil
4 cloves garlic, minced
1 red pepper, chopped
½ onion, chopped
½ cup white wine
4 chipotle chiles with adobo
12 ounces crushed tomatoes
2 habanero chiles
1 tablespoon Worcestershire sauce
4 tablespoons tomato sauce
3 pounds shrimp
1 cup cooked white rice
parsley, chopped, for garnish
PREPARATION:
1. In a large pot, add a drizzle of olive oil and sauté over medium heat the garlic, red pepper, and onion for 4 to 5 minutes. Once they are lightly browned, add the white wine and reduce by ¾. Add the chipotle chiles, tomatoes, habanero chiles, Worcestershire sauce, and tomato sauce. Cook for 30 minutes over medium heat uncovered. Add the shrimp and cook for another 5 minutes.
2. Serve with rice and garnish with parsley.