The Devil You Say!

My co-worker Jeremy gave me this really great recipe for the shrimp dish below. I have to tell you, it is really amazing. I would encourage all to try it. If you are not a fan of shrimp, I bet that you could use chicken. (I am going to chicken next time) Lest I forget, the name of the dish is "The Devil's Shrimp" it is rather hot. So, if you are not used to spicy foods, then maybe you can cut down on the red pepper flakes. Anyway, as I said, I encourage you to try it and let me know what you think.

Shrimp Fra Diavolo (Devil’s Shrimp)

1 pound large shrimp, peeled, deveined 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 medium red onion, sliced 1 (14 1/2-ounce) can diced tomatoes 1 cup dry white wine or chicken broth3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 3 tablespoon chopped fresh Italian parsley leaves 3 tablespoon chopped fresh basil leaves

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/broth, 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.

Suggestions: add 1 lb of cooked linguine, spaghetti, or fettuccine (any long pasta except for angel hair/cappellini) to the shrimp and serve as a pasta entrée.

Also, you can use pre-cooked shrimp instead of raw shrimp.

I used one pound of linguine--which is a bit much--you might not want to go with a full pound or you will have a lot of leftovers. One other helpful hint, cut the tails off your shrimp, before you cook them.