A hot Mexican dish.
||Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and one whole garlic clove. Strain and set aside.
||In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent.
||Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste.
||Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.
||Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.
There are 259 calories in 1 serving of Chicken a la Diabla.
Calorie split: 51% fat, 14% carbs, 36% protein.
Amount Per Serving
% Daily Values*
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