|If using frozen shrimp, allow to sit in a bowl of cold water until thawed.|
Do not use warm water or the shrimp will begin to cook.
|Plump tomatoes are pierced to release juices for the sauce and then crushed to create a thick texture|
|This is what a can of anchovies looks like. You only need one or two so most of the can goes unused.|
|Save some wine for the meal!|
|Look at all those yummy spices simmering|
|Shrimp Fra Diavolo with French bread|
- 3/4 lb shrimp (20-25 shrimpies), peeled with shells reserved
- 1 14oz can of whole peeled tomatoes
- 4 1/2 teaspoons of vegetable oil
- 1/2 cup dry white wine (more for sipping while cooking)
- 2 gloves of garlic, minced
- 1/4-1/2 teaspoon of red pepper flakes
- 1/4 teaspoon dried oregano
- 1 anchovy filet (rinsed then patted dry and minced)
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon minced pepperoncini and 1/2 teaspoon of brine
- 1 tablespoon olive oil
From America's Test Kitchen's Cook's Illustrated
- After peeling the shrimp, toss the shrimp bodies with salt and set aside. Pour the tomatoes into a colander placed over a bowl to catch the juices. Using a rubber spatula or masher, pierce the tomatoes to release the juices. Transfer the drained tomatoes to a small bowl. Reserve the juices and used colander.
- Heat 1 1/2 teaspoons of the vegetable oil in a skillet over high heat until simmering. Cook the shrimp shells in the skillet, stirring frequently, until they are spotty brown (1-2 minutes). Remove the skillet from heat and add the wine. When the wine stops bubbling, return the pan to heat and simmer until the wine has reduced to about 2 tablespoons (another 1-2 minutes although I found it took longer).
- Add the tomato juice from step 1 and simmer for 3 minutes. Pour the contents of the skillet into the previously used colander (do not clean it out between steps) set over a large bowl. Throw away the shells and wipe out the skillet with a paper towel.
- Heat another tablespoon of vegetable oil with the garlic, pepper flakes and oregano over medium heat. Stir until the garlic is straw-colored, less than a minute. Add the minced anchovy and stir until fragrant.
- Remove the pan from heat and add the drained tomatoes and crush until the mixture is pureed. Return the pan to heat and stir in the juice and wine mixture from step 3. Increase the heat to medium-high and simmer until the mixture thickens. I found this takes 5-10 minutes and does not become pasty but less soupy.
- Lastly, add the shrimp to the skillet and simmer until the shrimp appear pink and cooked through. Remove the pan from heat and stir in the basil, parsley, pepperoncini and brine. Season with salt to taste. Serve with french bread or over pasta and enjoy!