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--- recipes:shrimp_fra_diavolo [2016/11/15 12:23] – jmarcos
+++ recipes:shrimp_fra_diavolo [2016/11/21 21:06] (current) – external edit 127.0.0.1
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+{{ :recipes:shrim_fra_diavolo.jpg?direct&200|}}
+====== Shrimp Fra Diavolo ======
+/* Description */
+Ideally shrimp fra diavolo is a lively and piquant dish, with tangy tomatoes countering briny, plump shrimp, and pepper flakes and garlic providing a spirited kick. But too often the seared shrimp are overcooked and chewy, and the spice obliterates all the other flavors, leaving the dish hot but disappointingly one-dimensional.
+In this version, we boost the flavor of the sauce by first browning the shrimp shells and using them to make stock. This stock forms the basis of our sauce, in which we poach our shrimp, leaving them plump and succulent. In honor of the dish’s “devilish” reputation, we add a bit more heat in the form of minced pepperoncini peppers. Generous amounts of chopped parsley and basil contribute freshness, and a drizzle of extra-virgin olive oil provides a fruity, peppery finish.
+<WRAP right>{(rater>id=100|name=Shrimp Fra Diavolo|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 4 servings||
+|**Prep:** 0:15|**Wait:** 0:00|**Cook:** 0:25|
+====== Ingredients ======
+  * 1.5 pounds of shrimp (size 26-30)
+  * 1/2 teaspoon salt
+  * 3 tablespoons vegetable oil
+  * 1 28-ounce can whole tomatoes (in juice)
+  * 1 cup dry white wine
+  * 4 mince garlic cloves
+  * 1/2 teaspoon red pepper flakes
+  * 1/2 teaspoon oregano
+  * 2 minced anchovies
+  * 1/4 cup chopped parsley
+  * 1/4 cup chopped basil
+  * 1.5 teaspoon mince pepperocini
+  * 1.5 teaspoon pepperocini brine
+  * 2 tablespoons extra-virgin olive oil
+====== Directions ======
+  - Deshell shrimp shells (place aside) and place shrimps in separate bowl.
+  - Add salt to shrimp and mix. Set aside.
+  - Heat 1 tablespoon vegetable oil in skillet and add shrimp shells, cooking for about 4 minutes.
+  - Drain tomatoes from juice in colander, be sure to puncture holes and drain juices from tomatoes.
+  - Remove skillet from heat and deglaze skillet with dry white wine.
+  - Return skillet to heat and let the mixture reduce till about 2 tablespoons.
+  - Add tomato juice and simmer for 5 minutes.
+  - Drain the shrimp stock in a colander, pressing the shrimp shells against the colander.
+  - Wipe skillet.
+  - On medium heat, add remaining vegetable oil in same skillet along with add garlic, pepper flakes and oregano for 1 to 2 minutes.
+  - Add anchovies and cook for 30 seconds.
+  - Turn off heat and add tomatoes.
+  - Mash the tomatoes with potato masher.
+  - Add shrimp stock to skillet and cook on medium high heat for 5 minutes.
+  - Add shrimp, turning shrimp every minutes for 5 minutes.
+  - Turn heat off. Add basil, parsley, pepperocini and brine.
+  - Stir together and add 2 tablespoons of extra virgin olive oil.
+====== Notes ======
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes MainDish/Seafood Pasta-Rice European/Italian AmericasTestKitchen }}
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+/*
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+~~DISCUSSION~~