3/4 teaspoon kosher salt divided
1/4 teaspoon black pepper
½ teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced jalapeno
1 cup diced yellow onion ¼-inch dice
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ cup diced green bell pepper ¼-inch dice
1/4 cup tequila or dry white wine
½ cup unsalted vegetable stock
14 ounce can of whole tomatoes cut into ½-inch dice, reserve juice
1 teaspoon chopped parsley
Combine shrimp with ½ teaspoon salt, pepper, and red pepper flakes. Heat a large skillet over medium-low heat, add 2 tablespoons olive oil. Add garlic, jalapeno, yellow onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 2 minutes. Add the shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp. Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean bowl. Add bell peppers and saute for 1 minute. Turn heat up to medium-high, add in tequila, vegetable stock, diced tomatoes, tomato juice, and ¼ teaspoon salt. Bring to a simmer and allow tomato mixture to reduce until slightly thickened and most of the liquid has evaporated about 8 to 10 minutes. Turn heat down to low and add in the cooked shrimp. Stir and cook until shrimp is warmed through, 1 to 2 minutes. Garnish shrimp diablo with parsley.