Shrimp Fra Diavolo
Last night I was hungry, there was no fresh food in the house, and I went into a food frenzy. Immediately, I pounced on the frozen shrimp and canned tomatoes, and before I knew it I was cooking Giada's Shrimp Fra Diavolo recipe. Of course there are a few small differences. No fresh food means no fresh onions, so those were nixed, but it actually made the recipe ten times simpler.
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
1 tablespoon chopped Italian parsley leaves
1 tablespoon chopped basil leaves
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. Set shrimp aside. Add the tomatoes with their juices, wine, garlic, parsley, basil and oregano.Simmer until the sauce thickens slightly, about 10 minutes. Add the shrimp back in, season with more salt, to taste, and serve.
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. Set shrimp aside. Add the tomatoes with their juices, wine, garlic, parsley, basil and oregano.Simmer until the sauce thickens slightly, about 10 minutes. Add the shrimp back in, season with more salt, to taste, and serve.
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