Shrimp Fra Diavalo - America's Test Kitchen
- 1-1/2 pound shrimp; peeled, deveined
- 28 ounces whole peeled tomatoes
- 3 tablespoon olive oil
- 1 cup dry white wine
- 4 garlic clove; minced
- 1/2 teaspoon pepper flakes
- 1/2 teaspoon dried oregano
- 2 anchovy fillets; rinsed, minced
- 1/4 cup fresh basil; chopped
- 1/4 cup fresh parsley; chopped
- 1-1/2 teaspoon pepperoncini; minced
- 1 teaspoon pepperoncini brine
- 2 tablespoon extra virgin olive oil
1. Toss shrimp with 1/2 teaspoon salt and set aside. Pour tomatoes into
colander set over large bowl. Pierce tomatoes with edge of rubber spatula
and stir briefly to release juice. Transfer drained tomatoes to small bowl
and reserve juice. Do not wash colander.
2. Heat 1 tablespoon vegetable oil in 12-inch skillet over high heat until
shimmering. Add shrimp shells and cook, stirring frequently, until they
begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes.
Remove skillet from heat and carefully add wine. When bubbling subsides,
return skillet to heat and simmer until wine is reduced to about 2
tablespoons, 2 to 4 minutes. Add reserved tomato juice and simmer to meld
flavors, 5 minutes. Pour contents of skillet into colander set over bowl.,
Discard shells and reserve liquid. Wipe out skillet with paper towels.
3. Heat remaining 2 tablespoons vegetable oil, garlic, pepper flakes and
oregano in now empty skillet over medium heat, stirring occasionally, until
garlic is straw-colored and fragrant, 1 to 2 minutes. Add anchovies and
stir until fragrant, about 30 seconds. Remove from heat. Add drained
tomatoes and mash with potato masher until coarsely pureed. Return to heat
and stir in reserved tomato juice mixture. Increase heat to medium-high and
simmer until mixture has thickened, about 5 minutes.
4. Add shrimp to skillet and simmer gently, stirring and turning shrimp
frequently, until they are just cooked through, 4 to 5 minutes. Remove pan
from heat. Stir in basil, parsley and pepperoncini and brine and season
with salt to taste. Drizzle with oilive oil and serve.
If the shrimp you are using have been treated with salt (check bag's
ingredient list) skip the salting in step 1 and add 1/4 teaspoon salt to
the sauce in step 3. Adjust the amount of pepper flakes depending on how
spicy you want the dish. Serve the shrimp with a salad and crusty bread or
over spaghetti. If serving with spaghetti, adjust the consistency of the
sauce with some reserved pasta cooking water.