"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Shrimp Fra Diavolo, by Irene Westenberg, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1lb. large shrimp 1 tsp. salt 1 tsp. dried crushed red pepper flakes 3 tbsp. olive oil (plus another 1-2 tbsp.) 1 medium onion sliced 1 c white wine (or chicken broth) 3 garlic cloves 1/4 dried oregano 3 tbsp. fresh parsley (chopped) 3 tbsp. fresh basil (chopped) 1 14.5 oz. can diced tomatoes
1. Toss shimp in a large bowl with salt and red pepper flakes. 2. Heat olive oil in a large skillet over medium high heat and saute shrimp tossing until cooked through---about 2-3 minutes. 3. Take shrimp out and set aside. 4. Add onion to skillet (adding a little more olive oil if necessary) and saute until translucent--about 5 minutes. 5. Add tomatoes, wine or chicken broth, garlic and oregano and simmer until the sauce thickens--about 10-15 minutes. 6. Return shrimp and juices to skillet cooking for a few minutes. 7. Stir in parsley and basil.
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