Shrimp Fra Diavolo

I have eaten Fra Diavolo sauce in restaurants and love the spiciness of the sauce. I’ve had it in many varieties including: over rigatoni, angel hair, with penne pasta and asparagus and of course the lobster Fra Diavolo that many of you may have tried.   Fra Diavolo literally means “Brother Devil” in Italian. I have no idea why the sauce got its name and I know it’s linked somehow to Michele Pezza (Michele is Italian for Michael!! -my name by the way!!), an Italian Guerilla leader from the 1700’s, but  that’s really all I know!   I’m sure I could find out why but just haven’t spent the time.   All I know is it’s delicious!! and versatile! If you chopped the ingredients in small pieces it could be the best salsa you have ever eaten!! You can eat this as a Shrimp appetizer as I’ve written, over any kind of pasta, or use your imagination! Maybe even as an omelet topping!!

Shrimp Fra Diavolo Ingredients:

1 pound large shrimp, peeled, deveined
2 teaspoon dried crushed red pepper flakes
2 tsp Morton’s season salt (if you don’t have this use equal parts, salt, pepper, onion powder, garlic powder)
3 tablespoons olive oil
1 medium onion, sliced
1 (14 1/2-ounce) can diced fire roasted tomatoes
1 cup dry white wine
3 garlic cloves, minced
dash of dried oregano leaves
3 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil leaves

Shrimp Fra Diavolo Method:

Toss the shrimp in a medium bowl with 2 teaspoon of Morton’s season salt and 2 teaspoons of red pepper flakes. (this will make is spicy 4 on a 10 scale – add more for additional heat!)

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Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat and add the shrimp.

Sauté for about a minute and continue cooking until they turn pink, about 1 to 2 minutes. Transfer the shrimp to a plate and set aside.

Add the onion to the same skillet, add a teaspoon of olive oil to the pan and sauté until soft (don’t over cook, they will continue to cook).

Add the fire roasted tomatoes, wine, garlic, and oregano.  Simmer the sauce for about 10 minutes or until thickened.  

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Add the shrimp, and cook for about a minute. Stir in the parsley and basil. Season with salt and pepper to taste, and serve as an appetizer or over any pasta you prefer!

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Check out http://www.sundaywithachanceofmeatballs.com for more great recipes!!

Ciao, Mike!

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