Shrimp Diablos Recipes

SHRIMP FRA DIAVOLO

Steps:

• Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
• Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat. Transfer the shrimp and its juices to a plate for now. (If the shrimp is still grey in some parts it is okay, it will finish cooking in the sauce).
• In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). Add the white wine and cook until reduced by half.
• Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
• Return the shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through and pink. Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta, or rice.

SHRIMP FRA DIAVOLO

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.

SHRIMP FRA DIABLO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
• Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

CHEF JOHN'S SHRIMP FRA DIAVOLO

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.