Recipe by KateL
Entered for safe-keeping, as shrimp fra diavolo is one of my favorite dishes. This was published in the January/February 2014 Cook's Illustrated magazine. It's different from the other recipes posted on this site for its recommendation to brown the shrimp shells with the juice from the canned tomatoes, then de-glazing with dry white wine. Don't omit the anchovy fillets; they give a "je ne sais quoi" depth to the sauce, but they won't overwhelm you. Serve with a salad and crusty bread or over spaghetti.
Top Review by Annacia
Excellent! I'm so glad I had a tin if anchovies in the pantry, I'm putting them to very good use in this Italian round of Culinary Quest 2014. I've not had this dish before tonight but I certainly will again. It seems to have the very essence of Italy and all I needed was a sea coast with some fishing boats to make the feeling complete. :D
- 1 1⁄2 lbs large shrimp (26-30 count per pound, peeled and deveined, shells reserved)
- 1⁄2 teaspoon salt (if shrimp have not been treated with salt already)
- 1 (28 ounce) can whole canned tomatoes
- 1 tablespoon vegetable oil, for browning shrimp shells
- 1 cup dry white wine
- 2 tablespoons vegetable oil, for browning garlic and anchovies
- 4 garlic cloves, minced
- 1⁄2-1 teaspoon red pepper flakes
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon salt (if shrimp had been treated with salt when packaged)
- 2 anchovy fillets, rinsed, patted dry, and minced
- 1⁄4 cup fresh basil, chopped
- 1⁄4 cup fresh Italian parsley, chopped
- 1 1⁄2 teaspoons pepperoncini peppers, minced
- 1 teaspoon pepperoncini juice (from pepperoncini peppers)
- salt, to taste
- 2 tablespoons extra virgin olive oil
Directions See How It's Made
- Peel and devein shrimp; RESERVE SHRIMP SHELLS for Step 3. Check the ingredients listing on the shrimp bag. If shrimp have been treated with salt, go directly to Step 2. Otherwise, toss shrimp with 1/2 teaspoon salt and set aside until Step 11.
- Pour tomatoes into a colander set over a large bowl. Release the tomato juice from the tomatoes by piercing the tomatoes with the edge of a rubber spatula. Stir briefly to release juice. Transfer drained tomatoes to small bowl, until Step 9. RESERVE TOMATO JUICE for Step 5. DO NOT WASH COLANDER.
- In 12-inch skillet over high heat, heat 1 tablespoon vegetable oil until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2-4 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, 2-4 minutes.
- Add reserved tomato juice from Step 2 and simmer to meld flavors, 5 minutes.
- Pour contents of skillet into colander set over bowl. Discard shells and RESERVE LIQUID for Step 10. Wipe out skillet with paper towels.
- Over medium heat in now-empty skillet, heat remaining 2 tablespoons vegetable oil, garlic, pepper flakes and oregano. (If shrimp had been treated with salt when packaged, now add 1/4 teaspoon salt. If you tossed shrimp with 1/2 teaspoon of salt in Step 1, do not add more salt now.) Stir occasionally, until garlic is straw-colored and fragrant, 1-2 minutes.
- Add anchovies and stir until fragrant, about 30 seconds.
- Remove skillet from heat. Add drained tomatoes from Step 2 and mash with potato masher until coarsely pureed.
- Return skillet to heat and stir in reserved tomato juice from Step 6. 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, 4-5 minutes.
- Remove pan from heat. Stir in basil, parsley, and pepperoncini and pepperoncini juice and season with salt to taste.
- Drizzle with extra-virgin olive oil and serve.