If you Google this dish, you'll see it in a pool of deep red tomato sauce. However, I made this with some heirloom tomatoes that I found at The Fresh Market, and they weren't the common red variety that you usually see. This is a dish that is often offered on Italian restaurant menus.
There's something about heirloom tomatoes that I find to be irresistible!! Many recipes for Shrimp Fra Diavolo are made with canned red tomatoes. I opted for fresh.
So my Shrimp Fra Diavolo doesn't have the deep red color that you usually see. Mine are made with the multi-colored heirloom tomatoes you see here.
Combined with succulent shrimp sauteed in olive oil and butter, the tomatoes make a wonderful, thickened natural sauce once it is reduced.
- A dozen shrimp (21-25 count) peeled & deveined
- 1 tbsp roasted garlic extra virgin olive oil
- 1 tbsp butter - real butter
- 1/2 cup of dry white wine or chicken stock
- 1 cup of diced fresh tomatoes
- 2 green onions, diced
- 3 garlic cloves, minced
- 2 tsp crushed red pepper
- Heat a pan with the olive oil and butter over medium high heat.
- Cook the shrimp 3 - 5 minutes per side until done. Then remove to a plate.
- Add the tomatoes, green onions, crushed pepper, and garlic. Stir & enjoy the garlic's fragrance!
- Add the wine, bring to a simmer, and stir occasionally until reduced, about 10 minutes.
- Plate with the tomatoes, top with the shrimp, and garnish with additional crushed red pepper & green onions.