Shrimp Fra Diavolo

#shrimpfradiavolo #shrimpfradiavolorecipe

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Shrimp Fra Diavolo

recipe by shereen pavlides

Serve over polenta, tossed with fresh pasta or crusty Italian bread.

1 1/2 pounds extra large (U15) wild shrimp (with shells on)

kosher salt/ fresh finely ground black pepper

1/4 teaspoon cayenne pepper

2 tablespoons all-purpose flour

3 tablespoons olive oil

6 garlic cloves - 2 smashed, 4 minced - divided

1 Spanish onion - diced (1 cup)

1 small Italian long hot pepper - stemmed, seeded - diced

1/2 teaspoon red pepper flakes

3/4 cup good quality white wine

1 (28 ounce) can San Marzano tomatoes

1 1/2 teaspoons dried oregano

2 tablespoons chopped fresh Italian parsley

1 tablespoon chopped fresh oregano

Remove the shrimp from the refrigerator 25 minutes before ready to cook, to remove the chill.

Peel and devein the shrimp. Reserving the shells that are in tact, in one piece.

Season the shrimp with salt, pepper and cayenne. Toss the shrimp in flour, shaking off the excess.

Heat oil in a 12-inch frying pan over medium-high heat. When the oil is heated and shimmers, add the shrimp in one single layer, along with 2 smashed garlic cloves. Sauté the shrimp until lightly golden, 1 minute. Flip and sauté until lightly golden, 1 minute. Remove to a plate. Leave the garlic in the pan. Reserve pan.

{The shrimp are not fully cooked yet, we’ll finish them at the end}.

Reduce heat to medium. Add onions and pepper and sauté until tender, 2 - 3 minutes. Add minced garlic, red pepper flakes and sauté until fragrant, 30 - 40 seconds.

Deglaze with wine until reduced by half, 1 - 2 minutes.

Meanwhile: Add tomatoes into a large bowl and crush them, using your hands. Rinse out the can, filling with cold water, 1/4 - 1/3 of the way. Add crushed tomatoes and water into the pan. Season with oregano, salt and pepper. Stir well until combined. Bring to a gentle boil over medium heat.

Add the shells from the shrimp, nestled into the sauce. Reduce the heat to medium-low. Cover to simmer the flavor from the shells, about 8 minutes. Remove the lid and continue to cook, building the flavors, 20 - 25 minutes, stirring occasionally. Pick out the shells, using tongs. Discard.

{Note: you can pulse puree the sauce into a blender until chunky smooth, to boost more flavor, if desired. Hold lid tight or the heat can blow off the top.}

Return the shrimp to the sauce over medium-low heat, stir to coat until warmed through, 1 - 2 minutes. Remove from the heat.

Serve immediately garnished with fresh parsley and oregano.

serves: 4