Recipe by TOM TROTTIER
"I emulated this rendition of shrimp a la diablo after eating a similar dish at San Carlos Bay restaurant in Guadalups, AZ. Serve over anything."
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1 (7 ounce) can
chipotle peppers in adobo sauce
1 (8 ounce) package
cream cheese (such as Philadelphia®), softened
large shrimp, peeled and deveined
wonderful...bursting with flavor. DH needed to have it "thinned" out more though. Kind of thick but otherwise...perfect. Had to add more. I just did this with chicken breasts tonight and it was even more wonderful.
I tried this recipe, it was delicious! My husband raved about it and he doesnt like shrimp too much. I served the shrimp over vermicelli noodles and it was spicy. If you dont want it too spicy, only do half of the can of peppers and keep the cream cheese and milk as is.
I thought this was absolutely wonderful. I added a bit of parmesean and green onion for presentation and served over white rice. Everyone loved it. Will definitely make again!!!
Excellent!! So simple, but delicious. I may throw some garlic into the equation next time. And there will most definitely be a next time.
Easy and so delish! Served over Thai Lemongrass Rice!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp a la Diablo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 214
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