Ingredients:

  • 2 Tbsp Olive or Canola Oil
  • 1 medium Yellow Onion, diced
  • 2 large Bell Peppers (Red and Yellow), sliced into strips
  • 1 tsp Kosher or Sea Salt, divided
  • 1/2 tsp Freshly ground Black Pepper
  • 4 cloves Garlic, minced
  • 2-3 Chipotle Peppers in Adobo + 1 Tbsp sauce
  • 2 Tbsp Tomato Paste
  • 5 oz can Diced Tomatoes (fire-roasted preferred)
  • 1/2 cup Low sodium Chicken Stock
  • 1/2 tsp Dried Oregano (Mexican preferred)
  • 1/2 tsp Ground Cumin
  • 1 Tbsp Freshly squeezed Lime Juice
  • 5 lbs Large Shrimp/Prawns, peeled and deveined
  • 1/4 cup Roughly chopped Cilantro/Coriander, for garnish
  • 1 medium Diced Avocado, for serving

Instructions:

  1. Pat the cleaned, peeled prawns completely dry with kitchen paper. Set aside. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
  2. Add the diced onion and sliced bell peppers to the hot skillet. Season lightly with 1/2 tsp salt and pepper. Sauté for 5–7 minutes until the onions are translucent and the peppers have softened and developed some light charring.
  3. Clear a space in the center of the pan, add the minced garlic and the tomato paste, and cook for 60 seconds, stirring constantly, until the tomato paste darkens slightly. Stir the tomato paste and garlic through the vegetables.
  4. Build the Diablo Sauce: Add the chipotle peppers and adobo sauce, cumin, and oregano. Stir well for 30 seconds to release the spices’ aromas. Pour in the canned diced tomatoes (with juice) and the chicken stock. Scrape up any browned bits from the bottom of the pan.
  5. Bring the sauce to a gentle simmer, reduce the heat to medium-low, and let it cook for 5 minutes, allowing the sauce to thicken slightly and the flavors to marry.
  6. Cook the Prawns: Increase the heat to medium-high. Add the remaining 1/2 tsp of salt and the fresh lime juice to the sauce. Taste and adjust seasoning if necessary. Nestle the dry prawns directly into the simmering sauce in a single layer.
  7. Cook for only 2–4 minutes, turning once halfway through, until the prawns are opaque, pink, and just cooked through. Remove the skillet from the heat immediately. Garnish generously with fresh cilantro/coriander and diced avocado. Serve straight from the pan.