• 9a0b0345af855b8ebe904fdeab12ee83

Shrimp Fra Diavolo

Serves 4people
1 1/2
pounds large shrimp
(28 ounce) can whole peeled tomatoes
tablespoons vegetable oil
cup dry white wine
garlic cloves, minced
teaspoon red pepper flakes
teaspoon dried oregano
cup chopped fresh basil
cup chopped fresh parsley
1 1/2
teaspoons minced pepperoncini plus
teaspoon brine
tablespoons extra virgin olive oil
Toss shrimp with ½ teaspoon salt and set aside. Pour tomatoes into colander set over large bowl. Pierce tomatoes with edge of rubber spatula and stir briefly to release juice. Transfer drained tomatoes to small bowl and reserve juice. Do not wash colander.
Heat 1 tablespoon vegetable oil in 12-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes. Remove skillet from heat and carefully add wine. When bubbling subsides, return skillet to heat and simmer until wine is reduced to about 2 tablespoons, 2 to 4 minutes. Add reserved tomato juice and simmer to meld flavors, 5 minutes. Pour contents of skillet into colander set over bowl. Discard shells and reserve liquid. Wipe out skillet with paper towels.
Heat remaining 2 tablespoons vegetable oil, garlic, pepper flakes, and oregano in now-empty skillet over medium heat, stirring occasionally, until garlic is straw-colored and fragrant, 1 to 2 minutes. Add anchovies and stir until fragrant, about 30 seconds. Remove from heat. Add drained tomatoes and mash with potato masher until coarsely pureed. Return to heat and stir in reserved tomato juice mixture. Increase heat to medium-high and simmer until mixture has thickened, about 5 minutes.
Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, 4 to 5 minutes. Remove pan from heat. Stir in basil, parsley, and pepperoncini and brine and season with salt to taste. Drizzle with olive oil and serve.

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