CI Shrimp Fra Diavolo Recipe - Food.com (2024)

• 1 ¹⁄₂ lbs large shrimp (26-30 count per pound, peeled and deveined, shells reserved)
• ¹⁄₂ teaspoon salt (if shrimp have not been treated with salt already)
• 1 (28 ounce) can whole canned tomatoes
• 1 tablespoon vegetable oil, for browning shrimp shells
• 1 cup dry white wine
• 2 tablespoons vegetable oil, for browning garlic and anchovies
• 4 garlic cloves, minced
• ¹⁄₂ - 1 teaspoon red pepper flakes
• ¹⁄₂ teaspoon dried oregano
• ¹⁄₄ teaspoon salt (if shrimp had been treated with salt when packaged)
• 2 anchovy fillets, rinsed, patted dry, and minced
• ¹⁄₄ cup fresh basil, chopped
• ¹⁄₄ cup fresh Italian parsley, chopped
• 1 ¹⁄₂ teaspoons pepperoncini peppers, minced
• 1 teaspoon pepperoncini juice (from pepperoncini peppers)
• salt, to taste
• 2 tablespoons extra virgin olive oil

directions

• Peel and devein shrimp; RESERVE SHRIMP SHELLS for Step 3. Check the ingredients listing on the shrimp bag. If shrimp have been treated with salt, go directly to Step 2. Otherwise, toss shrimp with 1/2 teaspoon salt and set aside until Step 11.
• Pour tomatoes into a colander set over a large bowl. Release the tomato juice from the tomatoes by piercing the tomatoes with the edge of a rubber spatula. Stir briefly to release juice. Transfer drained tomatoes to small bowl, until Step 9. RESERVE TOMATO JUICE for Step 5. DO NOT WASH COLANDER.
• In 12-inch skillet over high heat, heat 1 tablespoon vegetable oil until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2-4 minutes. Remove skillet from heat and carefully add wine.
• When bubbling subsides, return skillet to heat and simmer until wine is reduced to about 2 tablespoons, 2-4 minutes.
• Add reserved tomato juice from Step 2 and simmer to meld flavors, 5 minutes.
• Pour contents of skillet into colander set over bowl. Discard shells and RESERVE LIQUID for Step 10. Wipe out skillet with paper towels.
• Over medium heat in now-empty skillet, heat remaining 2 tablespoons vegetable oil, garlic, pepper flakes and oregano. (If shrimp had been treated with salt when packaged, now add 1/4 teaspoon salt. If you tossed shrimp with 1/2 teaspoon of salt in Step 1, do not add more salt now.) Stir occasionally, until garlic is straw-colored and fragrant, 1-2 minutes.
• Add anchovies and stir until fragrant, about 30 seconds.
• Remove skillet from heat. Add drained tomatoes from Step 2 and mash with potato masher until coarsely pureed.
• Return skillet to heat and stir in reserved tomato juice from Step 6. Increase heat to medium-high and simmer until mixture has thickened, about 5 minutes.
• Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, 4-5 minutes.
• Remove pan from heat. Stir in basil, parsley, and pepperoncini and pepperoncini juice and season with salt to taste.
• Drizzle with extra-virgin olive oil and serve.