Diablo Shrimp and Cilantro Chile Lime Chicken

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tx smoker

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Apr 14, 2013
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Wow Jeff!! This is one I missed in the insanity not long ago. What an amazing looking meal...as usual. Diablo shrimp is an all time favorite and I'd bet yours is far better than any I've had. Excellent job my friend!!

Robert
 
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BB-que

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It’s been a minute since I’ve had the Blackstone out. Figured I’d change that. today. Last night I started the chicken marinading. Marinade: 3/4 cup fresh chopped cilantro, 9T olive oil, 6T lime juice, 2T lime zest, 6T dark chili powder, 1T cumin, 1T kosher salt and 1T medium grind black pepper. I trimmed up about 7.5 lbs of boneless skinless thighs and marinated overnight. Shrimp Diablo was a wing it as I used a recipe offline which I threw in the garbage. At that point I just winged it. Roughly 9 guajillo and 6 arbol toasted then simmered in water till soft. Into the Vitamix with about 1 cup of the water and a can of diced tomatoes. 4T chili morita paste, 1 1/2T creamy peanut butter and about 1/2T lime. That’s GENERALLY what I did lol. I adjusted a few times to taste with Splenda and some white vinegar to kill bitterness. The shrimp marinaded overnight in just a little olive oil and Chile morita paste Cilantro Lime Slaw I made to offset the heat of the shrimp on tacos. Simple but very tasty. One bag Cole slaw mix, 1/2 red onion diced, 1/2 cup chopped fresh cilantro. Dressing is 1/3 cup olive oil , 1/4 cup lime , 1-2 T sweetener (I used Allulose) 1/2 t cumin, 1/4 t garlic powder. Salt and pepper to taste. Mix about 10 minutes before eating. Last up were my keto charro beans. I have linked them here several times. View attachment 644443 Thought I’d try something different with a video lol. Thanks for looking!

Alright, well now I feel even worse about my 3 pictures of my “meals”. All joking aside, helluva job
 
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