Diablo (“devil” in Spanish) refers to the spicy kick of this tomato-and-jalapeño-infused sauce. Be sure to wear gloves when working with jalapeños to prevent irritations. From The New Atkins for a New You Cookbook by Colette Heimowitz.
Phases 1, 2, 3, 4
4 tablespoons (1/2 stick) butter
1 medium yellow or white onion, chopped
1 celery rib, trimmed and chopped
1 green bell pepper, stemmed, seeds and ribs removed, and chopped
4 cloves garlic, minced
1 (14 1/2-ounce) can diced tomatoes
1/4 pound button mushrooms, sliced
1 cup heavy cream
1 pound medium shrimp, peeled and deveined
1 jalapeño, seeded and finely chopped
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
Freshly ground black pepper
1. Melt butter in a large skillet over medium-high heat. Add onion, celery, and bell pepper; sauté until soft, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes and mushrooms; reduce heat to medium and simmer until sauce thickens slightly, about 5 minutes.
2. Stir in cream, shrimp, jalapeño, and lemon juice. Reduce heat to medium-low, cover, and simmer until shrimp turn pink, about 4 minutes. Stir in basil, thyme, and salt and pepper to taste; serve right away.
GO GENTLE WITH GARLIC
Garlic burns easily. Cook it over low heat, or add it when other ingredients are almost done and sauté until just fragrant.
Net Carbs: 7 grams
Total Carbs: 9 grams
Fiber: 2 grams
Protein: 18 grams
Fat: 24 grams
Makes: 6 (1 1/4-cup) servings
Active Time: 25 minutes
Total Time: 30 minutes
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