It’s Spicy Food Week at RDougWicker.com. Monday was étouffée. Wednesday we snacked on cheese crisps. Today, it’s seafood diabla (pictured made with shrimp, but also delicious made with fish).
What you’ll need:
2 pounds of shrimp or an equal amount of white fish (cod, catfish, tilapia, etc.) filets
5 or 6 slices of bacon—coarsely chopped
4 or 5 cloves of garlic—crushed
1 fresh jalapeño—stem removed, thinly slice with seeds and ribs (optional)
2 bell peppers—cut into bite-sized pieces
½ Tbsp. (or less) good quality chipotle powder (more on this in a moment)
Place the bacon in a medium-hot skillet and brown.
Just before the bacon is done, drain off most of the oil and toss in the crushed garlic.
Place bacon/garlic mixture on a paper towel to absorb excess saturated fat.
Sauté bell pepper until slightly browned and tender/crisp. Remove from pan.
In small batches, sauté shrimps until turning color, slightly opaque, but not quite done. Don’t put too many in or the pan will cool too much. If you’re using sliced jalapeño, add some before you put in the shrimp to give the shrimp some flavor. If you’re using fish filets, brown the filets for about two minutes per side, until just done and remove.
Toss the bacon, garlic, and bell peppers back in with all the shrimp and evenly sprinkle on the chipotle. Use caution, because this stuff is hot. If you’re using fish filets, sprinkle the chipotle over the bacon, garlic, jalapeños, and bell pepper, mix thoroughly, and spoon over the filets.
Serve your diabla over buttered rice (I use parboiled, such as Uncle Ben’s, for this recipe).
Wine selection—Because of the spicy nature of this dish you’ll need something to quench the fire. As sweetness counteracts spicy, this calls for a semi-sweet white wine such as German Riesling, Gewürztraminer, or one of the sweeter Sémillons.
Chipotle Hint: El Potrero Trading Post is the only place to get dried chili powders. Their selection includes green, sun-dried reds from mild to hot, over-dried reds that are darker in color, and the absolute best chipotle I’ve found anywhere. El Potrero’s chipotle has a smooth, smoky flavor that perfectly complements an explosive spiciness that’s just this side of rocket fuel. Whether it’s oven-dried red powder for enchilada sauce, sun-dried powder for a deep red chili colorado con puerco, or chipotle for everything from brisket or rib dry rubs to fish filets, make sure you get your powder from El Potrero. You simply cannot go wrong with any of their chili products. Yes, they ship, and their number is: (505) 351-4112. And here’s El Potrero’s Contact Information Page.
But you really should go visit El Potrero in person because, right next door, you’ll find the famous El Santuario de Chimayo, and this is what you’ll see: