Shrimp From The Devil Priest Recipes

CHEF JOHN'S SHRIMP FRA DIAVOLO

Chef John's Shrimp Fra Diavolo image

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

Ingredients

1 pound extra large shrimp (16-20), peeled and deveined, tail left on
2 tablespoons olive oil, or more as needed
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt, or to taste
1 pinch Aleppo pepper flakes, or to taste
½ yellow onion, sliced
3 cloves garlic, minced
½ teaspoon dried oregano
1 cup white wine
1 ½ cups canned crushed tomatoes (such as San Marzano)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh basil leaves

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

CAMARONES ENCHILADOS - DEVILED SHRIMP

Camarones Enchilados - Deviled Shrimp image

This is one of the few Cuban dishes that is a little spicy, rather, it is redolent with garlic and tomatoes and the succulent flavor of fresh-caught shrimp. As all Cuban favorites, it is served with white rice and either ripe or green plantains. Add a green salad and garnish with some cilantro and you're good to go. Delicious!

Provided by Manami

Categories Onions

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

olive oil
2 cups chopped onions
1/2 cup diced red pimiento
1/4 cup orange bell pepper, cut into 1/2-inch strips
1/4 cup green bell pepper, cut into 1/2-inch strips
1/4-3/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt (or to taste)
fresh ground black pepper (or to taste)
4 garlic cloves, minced
1 cup dry white wine
3 bay leaves
1 teaspoon ground oregano
1/2 cup chopped parsley or 2 tablespoons fresh cilantro
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 lbs medium shrimp, peeled and deveined
1 teaspoon soy sauce
hot sauce, a few splashes (optional)
2 cups fluffy white rice (optional)

Steps:

Heat oil in large nonstick skillet over medium-high heat.
Add onion; sauté 2 minutes.
Add bell peppers, crushed red pepper, salt, garlic, bay leaf, oregano, and soy sauce; sauté 4 minutes.
Add tomatoes; cook 6 minutes or until liquid is almost evaporates, stirring frequently.
Add white wine and cook another minute or so.
Stir in shrimp and cook another 4 minutes or until shrimp are done, stirring frequently.
Remove shrimp mixture from heat.
Pour over rice.

Nutrition Facts : Calories 199, Fat 2, SaturatedFat 0.3, Cholesterol 191, Sodium 1027.6, Carbohydrate 15.5, Fiber 3.5, Sugar 7.2, Protein 23.1

AVERY ISLAND DEVILED SHRIMP

Avery Island Deviled Shrimp image

Put a little "boing" in your shrimp. Avery Island, LA is the home of Tabasco Sauce. The "island" is basically sort of a "salt hill" in the wetlands, formed by ancient deposits. A lot of that salt ends up in your Tabasco Sauce, along with some nice ripe red chile peppers and wine vinegar. It's one of my favorites, and this recipe adds a little Tabasco pizazz to your party.

Provided by EdsGirlAngie

Categories Spicy

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 lb breaded shrimp (frozen or your own)
2 tablespoons butter
1 medium onion, minced
1 clove garlic, minced
1 (10 1/2 ounce) can beef broth
1/2 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons prepared mustard (ballpark is good!)
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
1 lemon, juice of

Steps:

Cook breaded shrimp in 3 tablespoons butter until browned.
Remove from heat and keep warm.
For the sauce: Saute onion and garlic in the 2 tablespoons butter.
Add remaining ingredients except lemon juice.
Heat to boiling; reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup.
Add the lemon juice.
Add shrimp and toss to coat a bit.
Serve as an appetizer.

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