CHEF JOHN'S SHRIMP FRA DIAVOLO
This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
- Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
- Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
- Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
- Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 12.5 g, Cholesterol 172.6 mg, Fat 8.2 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 1.3 g, Sodium 906.6 mg, Sugar 2 g
SHRIMP FRA DIAVOLO
Provided by Giada De Laurentiis
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
SCAMPI FRA DIAVOLO
Provided by Bon Appétit Test Kitchen
Categories Wine Pepper Appetizer Sauté Quick & Easy Low Cal Dinner Shrimp Family Reunion Potluck Bon Appétit Sugar Conscious Pescatarian
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add panko and stir until golden and crisp, about 2 minutes. Transfer to small bowl; mix in 2 tablespoons parsley. Wipe out skillet.
- Sprinkle shrimp with salt and pepper. Melt remaining 2 tablespoons butter with olive oil in same skillet over high heat. Add red onion and sauté until beginning to soften, about 3 minutes. Stir in garlic and crushed red pepper and sauté 1 minute. Add shrimp and sauté until barely opaque in center, about 1 minute per side. Add white wine and simmer until liquid is slightly thickened and reduced, 2 to 3 minutes. Season to taste with salt and pepper. Stir in remaining 6 tablespoons parsley. Transfer to shallow bowl. Sprinkle sautéed panko over and serve with lemon wedges.
SHRIMP & LINGUINE FRA DIAVOLO
Steps:
- Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
FRA DIAVOLO SHRIMP & SAUTéED ASPARAGUS
Make and share this Fra Diavolo Shrimp & Sautéed Asparagus recipe from Food.com.
Provided by Lizzie Rodriquez
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium high heat and add 1 TBSP Wildtree Roasted Garlic Grapeseed Oil.
- When skillet is hot, add the shrimp. Cook 1-2 minutes, then flip over. Cook additional 2 minutes.
- Heat a separate large skillet over medium high heat. Add the asparagus and sauté 5 minutes.
Nutrition Facts : Calories 114, Fat 7.5, SaturatedFat 0.8, Cholesterol 71.4, Sodium 422.4, Carbohydrate 2.8, Fiber 1.1, Protein 9.6
SHRIMP FRA DIAVOLO
This shrimp dish is most extravagant if made with big, crunchy shrimp, but if you are price-conscious, medium-sized or even small shrimp will still be delicious. Keep in mind that the cooking time decreases as the size of the shrimp decreases. The amount of peperoncino you use to obtain the "Fra Diavolo," or "Brother Devil," is to your liking. Fra Diavolo sauce, originally made with lobster chunks still in the shell, is a creation of Italian immigrants in New York City at the turn of the twentieth century.
Yield serves 6
Number Of Ingredients 10
Steps:
- Pour 1/4 cup of the olive oil and the garlic into a large skillet over medium-high heat. Once the garlic begins to sizzle, add half of the shrimp and the thyme sprigs. Season shrimp with 1/2 teaspoon salt, and toss just until the shrimp are seared (but not fully cooked), a minute or two. Remove the shrimp to a plate with tongs, and repeat with the remaining shrimp and another 1/2 teaspoon salt.
- Once all of the shrimp have been seared and removed, add the celery to skillet and cook until wilted, about 2 to 3 minutes. Add the peperoncino, letting it toast for a minute, then pour in the tomatoes. Slosh out the can with 1 cup hot water, add that to the skillet, and stir. Season with the remaining 1/2 teaspoon salt. Bring the sauce to a simmer, and cook until the celery is tender and the sauce has thickened, about 15 minutes. Stir in the capers, return to a boil, and return the shrimp. Simmer until the shrimp are just cooked through, about 2 to 3 minutes. Stir in the parsley, and drizzle with the remaining 2 tablespoons olive oil. Serve immediately, over rice or polenta.
SPINACH AND SHRIMP FRA DIAVOLO
This quick shrimp fra diavolo is spicy, garlicky, saucy and loaded with delicious shrimp. Plus, with the addition of spinach, you're also getting a serving of veggies. When you need a perfect low-fat weeknight meal that is easy to pull together, this is it. You can substitute arugula or kale for the spinach if you'd like. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and pepper flakes; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Stir in tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook and stir until sauce is slightly thickened, about 10 minutes., Add shrimp and spinach; cook and stir until shrimp turn pink and spinach is wilted, 3-5 minutes. If desired, sprinkle with cheese.
Nutrition Facts : Calories 235 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 727mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
SHRIMP FRA DIAVOLO
Provided by Robert Farrar Capon
Categories dinner, easy, quick, main course
Time 15m
Yield Four servings
Number Of Ingredients 10
Steps:
- Peel and devein shrimp and mix with minced garlic.
- Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they become opaque (about 1 minute). Remove shrimp to the serving dish and reserve.
- Add shallots to skillet and saute 1 minute without browning. Remove skillet from the stove and add Cognac. Return skillet to stove and flame Cognac carefully. (Alternatively, boil the Cognac to evaporate the alcohol, about 1 minute.) Add tomato puree and bring to the boil. Add tarragon, red pepper flakes and butter. Stir until butter is melted and incorporated into the sauce. Season to taste with salt and pepper.
- Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over pasta or rice.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 761 milligrams, Sugar 5 grams, TransFat 0 grams
EASY SHRIMP FRA DIAVOLO
A spicy, delicious seafood pasta that is easy to make but will still impress your guests. Serve over linguini, garnish with fresh parsley and Parmesan cheese.
Provided by Brian Genest
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 14
Steps:
- Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour.
- Pulse vine tomatoes in a blender until smooth.
- Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside.
- Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes.
- Add the pureed tomatoes, plum tomatoes, basil, parsley, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes. Toss shrimp back into the pan and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 13.8 g, Cholesterol 180.2 mg, Fat 8.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 2.8 g, Sodium 815.6 mg, Sugar 5.9 g
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