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.

Shrimp a la Diablo

chipotle peppers

cheese

milk

shrimp,

Puree chipotle peppers in adobo sauce in a blender until smooth. Add cream cheese and milk to the pureed pepper mixture; blend until smooth.


Pour the sauce mixture into a saucepan and bring to a boil. Add shrimp and cook until pink and no longer opaque in the center, about 2 minutes.


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.

The. Best. Spicy. Sauce. Ever.  If you like spicy, you will love this.  Like others suggested, I added fresh, pressed garlic and many veggies in different variations.  All work well.   Over noodles or over rice, with chicken or with shrimp...delicious!

My fiancé and I loved this dish!!  It was super quick and easy to make!  We love spicy, so it was perfect for us!!  The recipe is great as is. I wanted to sneak in some vegies, so I used 2 pounds of shrimp and 1 pound of steamed broccoli. Next time I think we may add in a can of drained, diced tomatoes or chopped fresh tomatoes just to see....  Thank you for sharing!!  Yum!

Made this before as a dip and everyone loved it. Made it tonight as a meal and my husband’s reaction was “Wow! This is good!!” I did add a bit of onion and garlic to the pepper/cream cheese mixture, also used coconut milk instead of regular milk.

Just like in the restaurant. The chipotle brand I used was very spicy. the recipe literally brought tears to my eyes.

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!!!

Delicious!  We like things spicy, but since I only had 1/3 can chipotles in adobo sauce, that's what I used.  I'm glad I did!  It was still plenty spicy.  I sauteed garlic, sliced onions and sliced mushrooms in a little coconut oil before adding &amp; simmering the sauce.  After adding the shrimp, and cooking it, I stirred in cooked penne pasta, and tossed to coat it.  We'll definitely be making this again, and as another reviewer suggested, try it with chicken.

Okay, seriously, too spicy.  I knew the chipotles in Adobe sauce would be hot, but I felt with addition of cream cheese and milk, the heat level would be lowered.  Wrong.  The flavor is good, but even with extra cup of milk and 1/2 sour cream, it was just tolerable.  Next time I will use 1/3 can of the chilies.

Great recipe,however, I tripled the recipe and only needed one can of peppers. A little veg. and garlic would also be a good addition.

Excellent!!  So simple, but delicious.  I may throw some garlic into the equation next time.  And there will most definitely be a next time.

Oh my! So simple, so yummy, so hot! I added onions and garlic to the mix per suggestions. I normally don't like too much heat but did for this one! Hubs and I were both blown away! Served his over pasta, mine over zoodles....Will make again soon! Thank you so much for sharing!

I followed other reviews and used about 2/3 of the can of peppers.  I added garlic and about 2/3 cup of milk.  My kids 11 and 13 loved it!   And wasn't too hot.

Great flavor.  I will definitely make this again.  I only used half a can of the chipotles and that was spicy enough for me.

Wow, super simple but looks fancy.  We like spicy but I still reduced the chipotle with adobe,.  Probably about 5 oz. Used a stick blender. I used half and half and used one full cup, Next time I'll use milk to make it a little thinner.  Served over angel hair pasta.
A saver.  Never tell anyone how easy it is.

Too hot for us. Would cut chipotle in half.

I made it with half a can of chipotle peppers and it turned out very delicious and still pretty spicy. The best part of this recipe is the creaminess of the sauce and how easy it is to make. I served it over pasta and loved it.

I knew  it would be hot,  so I started out using  one ounce of the  pureed chili and adobo.   Still too hot,  and  I like hot.   Couldn't eat it.  Good thing I didn't  put  the shrimp  in,  saved them.

Great recipe ! My only complaint was the sauce was a little on the thick side but the taste was superb ! I plan to use one cup of milk instead of half a cup next time

Easy and so delish!  Served over Thai Lemongrass Rice!

Very good but spicy (almost went to 4 stars for being too spicy.  My wife loved it &amp; we will certainly make it again.  I halved the recipe for two servings &amp; used 1 lb shrimp.  I cut the heat by using 2 oz (1/4 can) of the chipotle adobo sauce &amp; it was still plenty spicy.   Also added a small clove of garlic, minced.   Recipe said 3# shrimp for 4 servings... 2 lbs would be plenty for 4, especially if shrimp are peeled &amp; deveined.   Will try this sauce recipe with chicken as many suggested.

shrimp a la diablo

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : TOM TROTTIER

Ingredients

Instructions

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