Wednesday, February 3, 2016


Fra Diavolois an Italian-American creation which translates to 'brother devil'.
All'Arrabbiata, is an Italian creation from Rome which translates to 'angry'. They are both spicy, using red pepper flakes and have a tomato base. 
You can serve shrimp fra diavolo with pasta or without. Serve this with crusty Italian bread, a green salad, and a glass of vino rosso.

1 lb (500 g) medium to large shrimp, peeled and deveined, tails removed 
½ cup (125 ml) all-purpose flour
4 T (60 ml) extra-light olive oil
½ medium yellow onion, diced
2 cloves garlic, finely sliced
½ cup (125 ml) dry red wine
¼ t (1 ml) freeze-dried oregano
½ to 1 t (2 to 5 ml) red pepper flakes
1 can (28-oz/796 ml) whole peeled Italian tomatoes, preferably San Marzano
Salt and freshly ground black pepper

1 T (15 ml) chopped fresh basil
Extra-virgin olive oil, for drizzling

In a shallow bowl, add the flour and dredge the shrimp until well coated, shaking off excess.

In a large skillet, add 2 tablespoons (30 ml)of the oil and heat over medium-high heat.
When the oil is very hot, add half of the shrimp and sauté for 2 minutes on each side.
Remove shrimp to a dish and repeat with the rest of the shrimp and oil.
Add the onion and sauté for 5 minutes.
Add the garlic and sauté another minute.
Add the wine, oregano, and red pepper flakes.

Pour tomatoes into a large bowl and hand-crush them, removing any hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.

Add the tomatoes to the skillet and season with salt and pepper.

Simmer, uncovered, for 30 minutes.

Stir in the basil and shrimp and cook for 2 to 3 more minutes, just to heat the shrimp through.

Spoon into two warm pasta bowls and drizzle with extra-virgin olive oil.

Serves 2

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