SHRIMP FRA DIAVOLO

By á-32773

Ingredients

• 1 1/2 pounds large shrimp (26 to 30 per pound), peeled and deveined, shells reserved
• Salt (if the shrimp you are using have been treated with salt - check the bag's ingredients - skip the salting in step 1 and add 1/4 teaspoon of salt to the sauce in step 3)
• 1 (28-ounces) can whole peeled tomatoes
• 3 Tbs. vegetable oil
• 1 cup dry white wine
• 4 garlic cloves, minced
• 1/2 to 1 tsp. red pepper flakes
• 1/2 tsp. dried oregano
• 2 anchovy filets rinsed, patted dry,a nd minced
• 1/4 cup chopped fresh basil
• 1/4 cup cropped fresh parsley
• 1 1/2 tsp. minced pepperoncini, plus 1 tsp. brine
• 2 Tbs. extra-virgin olive oil

Details

Adapted from americastestkitchen.com

Preparation

Step 1

1. Toss shrimp with 1/2 tsp. 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. Do not wash colander.

2. Heat 1 Tbs. 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 Tbs., 2 to 4 minutes. Add reserve 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 Tbs. 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 olive oil and serve.

Serve 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.