Diablo Udang

Instructions

1. Combine 1 pound peeled and deveined shrimp, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon crushed red pepper flakes in a medium bowl.
2. Heat a large skillet over medium-low heat and add 2 tablespoons olive oil.
3. Add 1 tablespoon minced garlic, 1 tablespoon minced jalapeno, 1 cup diced yellow onion, ¼ teaspoon dried oregano, and ¼ teaspoon dried thyme to the skillet. Stir and cook for 2 minutes until the onions are tender and the garlic is fragrant but not browned.
4. Add the shrimp mixture to the pan in one layer. Turn the heat up to medium. Cook for 2 minutes without moving the shrimp.
5. Flip the shrimp over and cook for 1 minute just until they are cooked through. Transfer them to a clean bowl.
6. Add ½ cup diced green bell pepper to the skillet and cook for 1 minute.
7. Add ¼ cup tequila or dry white wine, ½ cup vegetable stock, 1 (14-ounce) can diced tomatoes in tomato juice, and ¼ teaspoon salt. Bring to a simmer and cook for 8-10 minutes, allowing it to reduce until slightly thicken, and most of the liquid has evaporated.
8. Turn the heat down to low and add the cooked shrimp back into the skillet. Stir and cook for 1-2 minutes until the shrimp is warmed through. Garnish with 1 teaspoon chopped parsley and serve warm.