November 3, 2010

Brother Devil

For the time being, I've decided to buy one type of seafood per week so that I can try various types, make an array of recipes and discover what I like or dislike. Last week I bought salmon, and this week is shrimp week. Admittedly, I've never cooked shrimp or liked it very much, but I wanted to give it another go. With fresh shrimp, herbs and wine bottle in hand, I knew exactly what I wanted to make as soon as I left the grocery store.

Shrimp fra diavolo

Fra diavolo means "brother devil" in Italian due to the spicy addition of red pepper flakes. It's most commonly prepared with lobster, but shrimp also works exceptionally well.

- 1/4lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 15oz can diced tomatoes
- 1/4 cup white wine
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes, divided
- 1 tbsp fresh basil
- Dried oregano, to taste
- 1/2 tbsp fresh parsley
- S&P, to taste
- 2oz pasta (optional)

- Heat a large skillet on medium high. Toss shrimp in olive oil, half the red pepper flakes and a pinch of salt. Add shrimp to skillet, cook for 1 minute, flip shrimp and cook for an additional minute, place in a bowl and set aside.
- Turn heat to medium. Add shallot and garlic to the same skillet, adding more oil if necessary. Cook until translucent.
- Add wine and cook for 5 minutes, or until wine is reduced. Add diced tomatoes, basil and oregano. Bring mixture to a low boil and simmer for about 10 minutes to allow the sauce to thicken and flavors to meld.
- Add shrimp to the sauce and heat through for about a minute. Serve over pasta or with a torn piece of crusty Italian bread. And pour yourself a nice glass of the wine you used in the sauce.

Serves 1

I have to say, I'm impressed with myself. I cooked the shrimp perfectly and I actually really, really liked it. Honestly, this tasted phenomenal and was brimming with flavor and the right amount of heat. I don't think I need to explain it any further; the pictures speak for themselves.

Italian food, you never let me down.

This post is also a hint to my new blog name. Any guesses? You'll find out soon enough. wink

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  1. I love spicy food. So are you going with Little Devil ;-) or maybe Healthy Little Devil

  2. @Heather (Where's the Beach)

    Me too! I'm glad you think I'm a healthy little devil, but that's not the name. :P

  3. omg maybe THAT is what i need to make with the shrimp i caught! i cut basil that way too! so fun.

  4. I love shrimp fra diavolo. Yours looks great!

  5. Just discovered your blog, and I loved reading about your weight loss story! Wow!

    I'm also incredibly impressed with your shrimp-cooking skills! I can't cook shrimp to save my life, which is unfortunate for my husband! (I don't care for shrimp, but he LOVES it!) Looking forward to reading more, and finding out your new blog name! :D

  6. That looks like it would be really great with scallop as well! Look super tasty - I love seafood (not soooo much shrimp though)

  7. @Christina

    DO IT! I love making basil ribbons. :)

  8. @Megan @ Healthy Hoggin'

    Hi Megan! Thanks for stopping by. :)

    I was shocked that it came out so well. My friend told me she avoided shrimp because it's so easy to mess up, but I thought it was easy!

  9. @Alina @ Duty Free Foodie

    I bet it's fabulous with scallops! Look for a scallop recipe here soon. :)