Spicy Shrimp Diabelo
- 2 lbs. raw shelled/deveined shrimp
- 1 medium finely chopped white onion
- 8 oz. sliced mushrooms
- 2 cans condensed mushroom soup
- 2 tsp minced fresh garlic
- 1 can Rotell tomatoes
- 2 Tbsp black pepper
- 1 Tbsp sea salt
- 1 tsp crushed red peppers
- 1/8 c olive oil
- dash worchestershire sauce
- dash soy sauce
- 12 oz. angel hair spaghetti or regular spaghetti
In a large stir fry pot, add olive oil and start fire under pot. When oil gets hot, add minced garlic and chopped onion. Stir until onions start getting transparent, then add Rotel tomatoes and mushroom soup and stir over heat until just starting to boil.
Add black pepper, salt, worchestershire sauce, crushed red peppers, and soy sauce. Continue to simmer on low boil and allow ingredients to cook together.
Add mushrooms and let cook for about five minutes, then add shrimp to pot and allow to boil for about 10 minutes. Too much cook time on shrimp will cause them to toughen.
Turn heat down low if needed to keep mixture hot until spaghetti is ready.
Cook spaghetti per directions adding small amount of olive oil to water and sea salt. After spaghetti is cooked, drain and run very hot water over noodles until most of the starch is rinsed off.
Serve shrimp with sauce over the spaghetti. If too spicy, you can always cut back on the crushed red pepper, and half the Rotell tomatoes.
French bread and nice garden salad would compliment this meal and also a nice white wine.
A great camping breakfast recipe from the experts at KOA.