Nouranyeh's Recipe

John's Shrimp Fra Diavolo

Category: Recipes

Ingredients:

1 pound extra large shrimp (16-20), peeled and deveined, tail left on
(Actually I buy shelled and deveined shrimp and take off the shells and cook the shells in 1 cup white wine with some parsley, a little water & a little Kosher Salt and simmer for 20 to 25 minutes. I use this shrimp flavor wine reduction in place of the wine in the recipe)

2 tablespoons olive oil, or more as needed

1 teaspoon red pepper flakes, or to taste (I use 1/2 tsp)

1 teaspoon salt, or to taste

1 pinch Aleppo pepper flakes, or to taste (optional, I don't use it)

½ yellow onion, sliced

3 cloves garlic, minced

½ teaspoon dried oregano

1 cup white wine

1 ½ cups canned crushed tomatoes (such as San Marzano)
(Here is the cheat: Sonoma Gourmet Cioppino Cooking Sauce, available through Amazon)

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons thinly sliced fresh basil leaves

Directions: 5 Steps

Step 1
Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.

Step 2
Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.

Step 3
Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.

Step 4
Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.

Step 5
Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.

REMEMBER THAT IF THE DISH IS TOO SPICY, YOU REALLY CANNOT TASTE THE SHRIMP OR WHATEVER ADDITIONAL SEAFOOD YOU ADDED. (YOU CAN ALWAYS ADD MORE RED PEPPER FLAKES AFTER TASTING THE SAUCE WHILE COOKING IT OR AT THE TABLE). YOU CANNOT TAKE SPICE AWAY ONCE IT HAS BEEN ADDED.