Make the Diablo Sauce: Heat the olive oil in a pan, stir in shallots, garlic, and cumin, and saute for several minutes, until they are an even golden brown. Adding one item at a time and stirring every ten seconds between additions, add the chiles, ginger, and red peppers; when they are all in, stir for 30 seconds more. Stir in the mango and toss briefly (15 seconds). Pour in the chicken stock and bring to a boil; reduce heat and simmer 20 minutes to blend flavors and soften peppers. Puree in blender, transfer to a bowl, season with lime juice and salt. For the shrimp: Season shrimp lightly with salt. Set a frying pan over high heat, add the oil, and when very hot and almost smoking, toss in the shrimp. Toss and turn for a minute, then pour in enough of the Diablo Sauce to coat well, and continue tossing and turning until the shrimp are fully cooked, a minute or so more. Notes: Diablo Sauce will keep for a week refrigerated, or may be frozen. Serving Ideas: Serve over rice. Recipe by: Dean Fearing and Julia Child Posted to CHILE-HEADS DIGEST by Margo Hobbs Thompson
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|Serving Size: 1 Serving (903g)|
|Recipe Makes: 2|
|Calories from Fat: 139 (24%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 4g|
|Cholesterol 351.3mg||108 %|
|Sodium 943.7mg||33 %|
|Potassium 1598.8mg||42 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 44g|
|Protein 59.1g||84 %|
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Calories per serving: 572
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