Recipe by Southern Lady
Recipe courtesy of Giada De Laurentiis of Food Network. There's another recipe similar yet different from a cookbook. This was from a recent showing of "Everyday Italian". We all thoroughly enjoyed the dish and served a side of spaghetti with olive oil, parmesan cheese and seasonings and a green salad.
Top Review by kit in NO
This was excellent! I reversed the order, adding the shrimp (good large Gulf shrimp) last after the mixture reduced, so that I didn't I couldn't over cook the shrimp. Served it with French bread (the New Orleans kind, crispy on the outside and light on the inside) to sop up all the sauce and champagne. A huge hit! Can't wait to make it again.
- 1 lb large shrimp, peeled and deveined
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 5 tablespoons olive oil, divided
- 1 medium onion, sliced
- 14 1⁄2 ounces diced tomatoes
- 1 cup dry white wine
- 3 garlic cloves, chopped
- 1⁄4 teaspoon dried oregano leaves
- 3 tablespoons fresh parsley
- 3 tablespoons fresh basil leaves, chopped (1/2 to 1 tsp dried Basil)
Directions See How It's Made
- Toss the shrimp in a medium bowl with 1 tsp Salt and Red Pepper Flakes.
- Heat 3 Tb of Oil in a heavy large skillet over medium-high heat. Add Shrimp and saute for about one minute, toss and continue cooking until just cooked through, about 1-2 minutes. Transfer Shrimp to a plate and set aside.
- Add the Onion to same skillet along with 1-2 Tbs. Olive Oil and saute until translucent, about 5 minutes.
- Add the Tomatoes with their juices, Garlic, Wine, and Oregano. Simmer until Sauce thickens slightly, about 10 minutes.
- Return the Shrimp to the Tomato Mixture, toss to coat, and cook about 1 minute so the flavors meld together.
- Stir in Parsley and Basil and season with more Salt to taste.