Shrimp Fra Diavolo
I was intrigued by this recipe since it involves flambéing the shrimp, and decided to make my own version with some alterations. As far as I’ve been able to find out by googling, Fra Diavolo is a recipe that is typical of the Italian kitchen in the United States. Nevertheless I tried to make this recipe like I believe it might be made in Italy. When I make something with jumbo shrimp, I always use raw wild caught shrimp with heads and shells still on. Wild caught is much better than farmed (which destroys the mangroves in places like Bangladesh, and you don’t even want to know what those shrimp eat) and you can make a very tasty stock from the heads and shells. Raw is better than cooked because shrimp overcooks easily as it is. In the Netherlands they are only available frozen, which contrary to fish is not a problem for shrimp. Locally caught shrimp is very small; only scampi are caught in a large size in the North Sea.
This spicy shrimp appetizer is easy to make and will definitely impress friends and family.
As for the "Fra Diavolo" title, this is an Italian-Canadian thing. The real Fra Diavolo (brother devil) lived about 100 years ago, and was an Italian guerrilla fighter. Somehow the name got adapted in Canada for what is essentially an arrabbiata (spicy) tomato sauce.
Delizioso!
Ingredients
2-1/2 Tbsp extra virgin olive oil12 jumbo black tiger shrimp (raw, shelled and deveined)5 cloves garlic, chopped2 fresh Tai chili peppers, dicedSalt and Pepper to taste1 cup dry white wine2 cups fresh tomatoes, diced4 Tbsp fresh basil, chopped4 Tbsp fresh parsley, chopped2 Tbsp butter
Preparation:
In large sauce pan, heat oil over medium heat and sauté shrimp, garlic, tai chili peppers, salt and pepper. Once everything starts to brown (and the shrimp is almost cooked), add white wine, tomatoes, and the parsley and basil. Simmer for 2 minutes. Add butter just before serving. Serve with crostini.
I was intrigued by this recipe since it involves flambéing the shrimp, and decided to make my own version with some alterations. As far as I’ve been able to find out by googling, Fra Diavolo is a recipe that is typical of the Italian kitchen in the United States. Nevertheless I tried to make this recipe like I believe it might be made in Italy. When I make something with jumbo shrimp, I always use raw wild caught shrimp with heads and shells still on. Wild caught is much better than farmed (which destroys the mangroves in places like Bangladesh, and you don’t even want to know what those shrimp eat) and you can make a very tasty stock from the heads and shells. Raw is better than cooked because shrimp overcooks easily as it is. In the Netherlands they are only available frozen, which contrary to fish is not a problem for shrimp. Locally caught shrimp is very small; only scampi are caught in a large size in the North Sea.
This spicy shrimp appetizer is easy to make and will definitely impress friends and family.
As for the "Fra Diavolo" title, this is an Italian-Canadian thing. The real Fra Diavolo (brother devil) lived about 100 years ago, and was an Italian guerrilla fighter. Somehow the name got adapted in Canada for what is essentially an arrabbiata (spicy) tomato sauce.
Delizioso!
Ingredients
2-1/2 Tbsp extra virgin olive oil
12 jumbo black tiger shrimp (raw, shelled and deveined)
5 cloves garlic, chopped
2 fresh Tai chili peppers, diced
Salt and Pepper to taste
1 cup dry white wine
2 cups fresh tomatoes, diced
4 Tbsp fresh basil, chopped
4 Tbsp fresh parsley, chopped
2 Tbsp butter
Preparation:
In large sauce pan, heat oil over medium heat and sauté shrimp, garlic, tai chili peppers, salt and pepper. Once everything starts to brown (and the shrimp is almost cooked), add white wine, tomatoes, and the parsley and basil. Simmer for 2 minutes. Add butter just before serving. Serve with crostini.
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