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Shrimp Recipes

                                                                  


Seafood Fra Diavolo

  • 1/2 pound large shrimp, peeled, deveined
  • 1/2 pound lobster meat
  • 1 teaspoon dried crushed red pepper flakes
  • 3 tablespoons olive oil, plus 1 to 2 tablespoons
  • 1 medium onion, sliced
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 cup dry white wine
  • 3 garlic cloves, chopped
  • 1/4 teaspoon dried oregano leaves
  • 3 tablespoon chopped fresh Italian parsley leaves
  • 3 tablespoon chopped fresh basil leaves pounds
Toss the shrimp in a medium bowl with 1 tablespoon olive oil and the red pepper flakes. Heat the 2 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the can of tomatoes, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the pan; toss to coat, and cook for about a minute longer. Stir in the parsley and basil. Season with salt, to taste. Serve with pasta and crusty bread. Serves 4.
   
 
 

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