"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp Fra Diavolo Recipe

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This recipe for Shrimp Fra Diavolo, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irene Westenberg
Added: Sunday, October 4, 2009


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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