Ci Shrimp Fra Diavolo Recipe

Verified Recipe

Time: 48 minutes



  1. large shrimp
  2. salt
  3. whole canned tomatoes
  4. vegetable oil
  5. dry white wine
  6. garlic cloves
  7. red pepper flakes
  8. dried oregano
  9. anchovy fillets
  10. fresh basil
  11. fresh italian parsley
  12. pepperoncini peppers
  13. pepperoncini juice
  14. extra virgin olive oil


  1. peel and devein shrimp
  2. reserve shrimp shells for step 3
  3. check the ingredients listing on the shrimp bag
  4. if shrimp have been treated with salt , go directly to step 2
  5. otherwise , toss shrimp with 1 / 2 teaspoon salt and set aside until step 11
  6. pour tomatoes into a colander set over a large bowl
  7. release the tomato juice from the tomatoes by piercing the tomatoes with the edge of a rubber spatula
  8. stir briefly to release juice
  9. transfer drained tomatoes to small bowl , until step 9
  10. reserve tomato juice for step 5
  11. do not wash colander
  12. in 12-inch skillet over high heat , heat 1 tablespoon vegetable oil until shimmering
  13. add shrimp shells and cook , stirring frequently , until they begin to turn spotty brown and skillet starts to brown , 2-4 minutes
  14. remove skillet from heat and carefully add wine
  15. when bubbling subsides , return skillet to heat and simmer until wine is reduced to about 2 tablespoons , 2-4 minutes
  16. add reserved tomato juice from step 2 and simmer to meld flavors , 5 minutes
  17. pour contents of skillet into colander set over bowl
  18. discard shells and reserve liquid for step 10
  19. wipe out skillet with paper towels
  20. over medium heat in now-empty skillet , heat remaining 2 tablespoons vegetable oil , garlic , pepper flakes and oregano
  21. stir occasionally , until garlic is straw-colored and fragrant , 1-2 minutes
  22. add anchovies and stir until fragrant , about 30 seconds
  23. remove skillet from heat
  24. add drained tomatoes from step 2 and mash with potato masher until coarsely pureed
  25. return skillet to heat and stir in reserved tomato juice from step 6
  26. increase heat to medium-high and simmer until mixture has thickened , about 5 minutes
  27. add shrimp to skillet and simmer gently , stirring and turning shrimp frequently , until they are just cooked through , 4-5 minutes
  28. remove pan from heat
  29. stir in basil , parsley , and pepperoncini and pepperoncini juice and season with salt to taste
  30. drizzle with extra-virgin olive oil and serve

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See more 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

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Shrimp Fra Diavolo Recipe | Allrecipes

See more A pretty good recipe- very similar to my mom's shrimp fra diavolo. My recommendation is to cook the shrimp in olive oil and a little light margarine with crushed red pepper prior to making the sauce. The shrimp just seem to soak up the spicy flavor of the red pepper infused oil.

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See more The shrimp fra diavolo can be served with salad and crusty bread, but spaghetti serves my purposes better. The dish was pretty good and certainly not some straight-forward and pedestrian "rubbery seafood in spicy marinara." The use of shrimp shells built a huge background of shrimp flavor that would've been impossible if it wasn't there.

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See more Shrimp fra diavolo is a delicious fiery hot one-pot sauce for pasta, rice or served on its own with polenta/grits. This recipe is meant for two and includes wine, garlic, and oregano as flavoring. this recipe should take you about 15 -20 minutes to cook.

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