Monday, October 27, 2008

Shrimp Fra Diavolo

I discovered this dish last year and often think about making it again, but it has taken me a while. After the chicken and waffle madness, I was looking for something a little lighter to close out the weekend with (probably didn't help that I consumed half a cheesecake after it, but more on that tomorrow). This is a really quick and easy dish to throw together. I couldn't find my can of tomatoes (I guess they magically disappeared) so I just used a few fresh Roma tomatoes that I had planned on roasting. Yes, I am still roasting tomatoes and soon I will be using them in recipes. This is so good with a nice kick from the red pepper flakes. I forgot the garlic and it still turned out great. It is an absolute must to serve this with some crusty bread to sop up the amazing juices.

Shrimp Fra Diavolo
(Adapted from Giada De Laurentiis)

1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt, plus additional as needed
1/2 teaspoon dried red pepper flakes
2 teaspoons extra-virgin olive oil plus 1 to 2 teaspoons
1/2 medium onion, sliced
7 ounces diced tomatoes
1/2 cup dry white wine
Dash dried oregano
1 1/2 tablespoons fresh Italian parsley, chopped
1 1/2 tablespoon fresh basil, chopped

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 2 teaspoons 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, 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.

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Diana said...

I love simple dishes like this -- where the flavors come from just a few quality ingredients like basil, white wine and tomatoes. I'm craving something like that too after all my hearty weekend eating. Including two incredibly decadent chocolate oat bars I consumed after lunch today... (more on that later too!)

Can't wait to read about the cheesecake! :)

Teresa Cordero Cordell said...

Esi, How're you doing? I haven't talked to you in a while. I Like your shrimp dish, but I LOVE your waffles and chicken even better. I once made cormeal pancakes with jalapenos and people thought I'd gone nuts. So experimenting with foods like we do isn't so crazy after all. Like minds... Thank you for visiting and for these wonderful recipes.

Erica said...

mmm I had some shrimp tonight too! Its so light and lovely :)Cheesecake? mmmmm

Esi said...

Diana - I can't wait to hear about the chocolate bars. I am trying to help my friend find a suitable replacement for Kit Kat.

Teresa - I am well thanks!! I am all about experimenting lately so you may be seeing more of that soon.

Erica - the cheesecake is insane. I can't get enough.

Sharon said...

This was the first dish I made out of my Giada cookbook. It's been a standby ever since. Yours looks gorgeous!

Deborah said...

I just made a version of this last night for dinner! This one looks great, and maybe even easier than the one I made!

The Blonde Duck said...

I love the chicken and waffles below! I know my sister would love this shrimp recipe.

Prudy said...

That is one perfect dinner in my book!

vanillasugarblog said...

Oh this is one of my favorite dishes!! I could eat this type of dish along with warm sourdough bread every night.
It looks just perfect. I'm so jealous you had this!!

aleta meadowlark said...

There is not a word on that ingredient list I don't love. This is gonna happen. Nice photos too!

Anonymous said...

Oooh, I love the fresh colors! The dish sounds simple and delicious!