Monday, May 24, 2010
Spicy Shrimp Fra Diavolo Sauce Used 3 Ways: Seafood, Chicken, Polenta
Shrimp fra diavlo by arthurohm @ flickr
From Denny: What's great about this pasta sauce is it's basically a marinara sauce and incredibly versatile. Chef Lidia demos how to use it over sauteed fresh shrimp, spooned over sauteed boneless chicken breast and yellow bell peppers or over cooled, cut and grilled polenta rectangles.
You can use this spicy hot sauce over fish and with pasta too. You can freeze the sauce and use canned tomatoes if fresh are too expensive or not available.
I like more spices in mine than her traditional simple version so feel free to add spices you like. I guess you can tell this is one of my favorite dishes and we use ground cayenne pepper at our house for this dish.
By the way, "Fra diavolo" is Italian for "Brother Devil." It's a name they use for any spicy sauce using red pepper for pastas or seafood dishes. Chef Lidia Bastianich's recipe is utterly simple, so fast and easy that you will have dinner on the table in no time at all - and with style! :)
Shrimp Fra Diavolo
From: Chef Lidia Bastianich
Serves: 6 lucky people! :)
This dish is excellent served as a main course or as a dressing for pasta.
• 6 tablespoons extra virgin olive oil
• 6 garlic cloves, peeled and sliced
• 2 1/2 pounds jumbo shrimp (about 30) peeled and deveined
• One 35-ounce can Italian plum tomatoes (preferably San Marzano), cored and coarsely crushed
• 8 fresh basil leaves, torn into quarters
• 2 tablespoons minced fresh Italian parsley
• 1 teaspoon crushed red pepper
Heat 4 tablespoons of the olive oil in a large skillet over medium heat. Stir in the garlic and cook, shaking the pan, until golden. This takes about one minute. Add as many shrimp as fit in a single layer with some space between each. If you crowd the shrimp, they will steam in their own juices rather than get crunchy with a lightly browned exterior. Cook, tuning once, until lightly golden, about three minutes. Sprinkle with salt to taste.
With a slotted spoon, transfer the shrimp to a plate, leaving as much garlic as possible in the pan.
Pour the remaining 2 tablespoons olive oil and the tomatoes into the skillet, season with salt and crushed red pepper, and bring to a vigorous boil. Lower the heat so the sauce is at a lively simmer and cook until it is lightly thickened. This takes about 10 minutes.
Stir in the shrimp, basil and parsley and cook until the shrimp are heated through. This takes just a few seconds.
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