Shrimp Fra Diavolo
Fra diavolo (“brother devil’’ in Italian), is a deliciously spicy Italian-American tomato sauce in which you simmer calamari, lobster, or shellfish of any kind, along with oregano and cayenne, or fresh chilies and parsley. To make an intimate dinner for your valentine — one with a great deal of zip — buy large shrimp in their shells. Put some music on and shell the shrimp leisurely (save the shells to make a quick stock for shrimp stew another day). Set a pot of long-grain rice on the stove top. Then make a tomato-basil sauce with crushed red pepper, add sauteed shrimp, cook very briefly, and ladle over the rice.
2 cups water
Salt and black pepper, to taste
1 cup long-grain white rice
3 tablespoons olive oil
1 1/2 pounds large unshelled shrimp, peeled
1 small onion, chopped
2 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes, or more to taste
1 pint cherry tomatoes, halved
1 can (14 ounces) whole tomatoes and their juices, crushed in a bowl
Pinch of sugar
1 cup dry white wine
1/2 cup fresh basil leaves, sliced
Juice of 1/2 lemon
Extra basil leaves (for garnish)
1. In a medium saucepan, bring the water and a generous pinch of salt to a boil. Add the rice, lower the heat, cover the pan, and simmer for 15 minutes or until the rice absorbs the water and the grains are tender.
2. Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Add the shrimp and cook, stirring constantly, for 3 minutes. Remove shrimp from the pan; set aside.
3. Add the onion, salt, and black pepper to the skilet. Cook, stirring often, for 8 minutes or until it softens. Add the garlic, red pepper, and cherry tomatoes. Cook, stirring, 1 minute more.
4. Add the canned tomatoes, sugar, and wine. Bring to a boil and simmer for 5 minutes.
5. Stir in the basil and lemon juice. Return the shrimp to the pan. Heat for 1 minute or until hot. Taste for seasoning and add more salt and pepper, if you like. Set aside 2 cups of shrimp and sauce for the shrimp stew. Spoon the shrimp and tomato mixture over the rice. Garnish with basil.
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