Seafood Diabla and El Santuario de Chimayo


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

Chopped bacon and crushed garlic

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

Bell pepper in bite-sized pieces

½ Tbsp. (or less) good quality chipotle powder (more on this in a moment)

Dangerous Stuff—Use With Caution

 

Place the bacon in a medium-hot skillet and brown.

Makin' Bacon

Just before the bacon is done, drain off most of the oil and toss in the crushed garlic.

Crushed Garlic and Bacon

Place bacon/garlic mixture on a paper towel to absorb excess saturated fat.

Bacon and Garlic Mixture

Sauté bell pepper until slightly browned and tender/crisp.  Remove from pan.

Add the Bell Peppers . . .

. . . but Don't Overcook Them

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.

Goes in Raw . . .

. . . Comes Out Undercooked (don't worry—we'll cook them up more in a minute)

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.

Toss in Everything . . .

. . . and Toss Well—Finish Cooking Those Shrimp!

Serve your diabla over buttered rice (I use parboiled, such as Uncle Ben’s, for this recipe).

MMMmmm . . . Looks Good Enough to Eat!

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:

El Santuario de Chimayo

Looking Through the Gates

Adobe Enchantment

St. Francis and a few of his closest Friends

 

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1 Comment

Filed under Photography, travel, Wine & Food

One response to “Seafood Diabla and El Santuario de Chimayo

  1. Sounds great! I can’t wait to give it a try.