SHRIMP FRA DIAVOLO
Recipe courtesy of Giada De Laurentiis
Very quick recipe, I like to serve over over grits or pasta.
Prep
Cook
| Category: | Fish & Shellfish |
| Cuisine Type | Italian |
Ingredients
Ingredients
| 1 lb large shrimp, peeled, deveined |
| 1 tsp salt, plus additional as needed |
| 1 tsp dried crushed red pepper flakes |
| 5 tbsp olve oil, divided |
| 1 medium onion, sliced |
| 1 (14 1/2-ounce) can diced tomatoes |
| 1 cup dry white wine |
| 3 garlic cloves, chopped |
| 1/2 tsp teaspoon dried oregano leaves |
| 3 tbsp chopped fresh Italian parsley leaves |
| 3 tbsp chopped fresh basil leaves |
SHRIMP FRA DIAVOLO Directions
- Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.
- Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.