from Giada de Laurentiis’ Everyday Italian
I love cooking with shrimp. It’s fast and easy and always good! Today’s edition to my shrimp repertoire: Shrimp fra Diavolo (essentially, “Devil shrimp.”) It’s hot, spicy, and fast! Try it soon!
1 lb. large (jumbo) shrimp, peeled and deveined
1 tsp. salt, plus more to taste
1 tsp. dried crushed red pepper flakes
3 tbsp. EVOO
1 medium onion, finely chopped (I used red onion. Red onion—more heat!)
1 14.5 oz. can of diced tomatoes, with their juice
1 c. dry white wine (I used a Portuguese wine from Trader Joe’s. Oh yum.)
3 garlic cloves, chopped
1/4 tsp. dried oregano flakes
OPTIONAL: 3 tbsp. chopped fresh flat-leaf parsley, and 3 tablespoons chopped fresh basil.
IN A medium bowl, toss the shrimp with 1 tsp. of the salt and the red pepper flakes. In a large, heavy skillet, heat the oil over medium high heat. Add the shrimp and saute until just cooked through, 2-3 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the onion to the same skillet and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until sauce thickens slightly, about 10 minutes. Add the shrimp back to the skillet and stir in fresh herbs (if using). Add more salt, if it needs it. Spoon the shrimp and sauce into bowls and serve.
per serving (this makes 4 servings)
10.5 grams fat/1.4 g. saturated fat
9.5 g carbs
2 g fiber
17.8 g protein
Vitamin A 20% Vitamin c 34% Calcium 9% Iron 8%