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Name: Shrimp Fra Diavolo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1-1/2 lbs. Shrimp (26-30 per lb.) Peeled and deveined, save shells; 1 28 oz. can Whole peeled tomatoes; 3 Tablespoons Olive oil; 1 Cup Dry white wine; 4 Cloves Garlic Minced; 1/2-1 teaspoon Red pepper flakes; 1/2 teaspoon Dried oregano; 2 Anchovy fillets; 1/4 Cup Fresh basil Chopped; 1/4 Cup Fresh parsley Chopped; 1-1/2 teaspoons Pepperoncini Minced; 1 teaspoon Prpperoncini brine; 2 Tablespoons Olive oil; Salt

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INGREDIENTS

1-1/2 lbs. Shrimp (26-30 per lb.) ; Peeled and deveined, save shells
1 28 oz. can Whole peeled tomatoes
3 Tablespoons Olive oil
1 Cup Dry white wine
4 Cloves Garlic ; Minced
1/2-1 teaspoon Red pepper flakes
1/2 teaspoon Dried oregano
2 Anchovy fillets
1/4 Cup Fresh basil ; Chopped
1/4 Cup Fresh parsley ; Chopped
1-1/2 teaspoons Pepperoncini ; Minced
1 teaspoon Prpperoncini brine
2 Tablespoons Olive oil
Salt

Servings

INSTRUCTIONS

Toss shrimp with1/2 tsp. salt and set aside. Drain tomatoes, piercing them to release their juice, but save the juice. Heat 1 Tablespoon oil in skillet until shimmering; add shrimp shells and cook, stirring frequently, until they start to turn spotty brown, 2-4 minutes. Remove skillet from heat and add wine; return to heat and reduce to about 2 Tablespoons, 2-4 minutes. Add reserved tomato juice and simmer 5 minutes to meld flavors. Drain over a bowl, save liquid and discard shells. Wipe out skillet.

Heat remaining 2 Tablespoons olive oil, garlic, pepper flakes, and oregano in skillet over medium heat, stirring occasionally, until

garlic is straw-colored and fragrant, 1-2 minutes. Add anchovies and and stir until fragrant, about 30 seconds. Remove from heat, add tomatoes and mash until coursely puréed. Return to heat and stir in reserved tomatoe juice mixture. Increase heat to

medium-high and simmer until mixture has thickened, about 5 minutes.

Add shrimp to skillet and simmer gently until just cooked through, 4-5 minutes. Remove pan from heat; stir in basil, parsley, and pepperoncini and brine and season with salt to taste. Drizzle with olive oil and serve.

From: COOK'S ILLUSTRATED, Jan./Feb., 2014, Ogunquit

NOTES

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Shrimp Fra Diavolo

1-1/2 lbs. Shrimp (26-30 per lb.) Peeled and deveined, save shells
1 28 oz. can Whole peeled tomatoes
3 Tablespoons Olive oil
1 Cup Dry white wine
4 Cloves Garlic Minced
1/2-1 teaspoon Red pepper flakes
1/2 teaspoon Dried oregano
2 Anchovy fillets
1/4 Cup Fresh basil Chopped
1/4 Cup Fresh parsley Chopped
1-1/2 teaspoons Pepperoncini Minced
1 teaspoon Prpperoncini brine
2 Tablespoons Olive oil
 Salt

Toss shrimp with1/2 tsp. salt and set aside.  Drain tomatoes, piercing them to release their juice, but save the juice.  Heat 1 Tablespoon oil in skillet until shimmering; add shrimp shells and cook, stirring frequently, until they start to turn spotty brown, 2-4 minutes.  Remove skillet from heat and add wine; return to heat and reduce to about 2 Tablespoons, 2-4 minutes.  Add reserved tomato juice and simmer 5 minutes to meld flavors.  Drain over a bowl, save liquid and discard shells.  Wipe out skillet.

Heat remaining 2 Tablespoons olive oil, garlic, pepper flakes, and oregano in skillet over medium heat, stirring occasionally, until 
garlic is straw-colored and fragrant, 1-2 minutes.  Add anchovies and and stir until fragrant, about 30 seconds.  Remove from heat, add tomatoes and mash until coursely puréed.  Return to heat and stir in reserved tomatoe juice mixture.  Increase heat to 
medium-high and simmer until mixture has thickened, about 5 minutes.

Add shrimp to skillet and simmer gently until just cooked through, 4-5 minutes.  Remove pan from heat; stir in basil, parsley, and pepperoncini and brine and season with salt to taste.  Drizzle with olive oil and serve.

From: COOK'S ILLUSTRATED, Jan./Feb., 2014, Ogunquit

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 4 Servings

Calories: 67
Calories from Fat: 41 (61%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.5g
Cholesterol 2.1mg		1 %
Sodium 11.8mg		0 %
Potassium 117.3mg		3 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.3g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 67

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