Friday, December 27, 2013

Shrimp Fra Diavolo

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
  1. Heat a pan with the olive oil and butter over medium high heat.
  2. Cook the shrimp 3 - 5 minutes per side until done.  Then remove to a plate.
  3. Add the tomatoes, green onions, crushed pepper, and garlic.  Stir & enjoy the garlic's fragrance!
  4. Add the wine, bring to a simmer, and stir occasionally until reduced, about 10 minutes.
  5. Plate with the tomatoes, top with the shrimp, and garnish with additional crushed red pepper & green onions.

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