CI Shrimp Fra Diavolo
photo by ForeverMama
- Ready In:
- 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
- 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.
Questions & Replies
Got a question? Share it with the community!
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
Delicious and well worth the effort! The flavors are well developed and it has just the right amount of spice and garlic. We served the shrimp over rice (because I scheduled too much pasta this week), but I think pasta would be even better. Thank you for posting! Made for the Culinary Agents of QUEST during Culinary Quest - Italy.
Very good. We well enjoyed this meal and look forward to eating the leftovers. I would suggest adding parmesan to the finished product, but of course, it's whatever works for a person's personal preference. I added some extra garlic as we are garlic lovers. Thank you KateL for a great Italian experience. Tagged it for Photo Tag