"The belly rules the mind."--Spanish Proverb

Shrimp Fra Diavolo Recipe

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

Amy and Sarah Hollister
Added: Friday, October 10, 2008


1 lb. lg. shrimp, peeled, deveined
1 t. salt, plus additional as needed
1 t. dried crushed red pepper flakes
3 T. olive oil, plus 1 to 2 tablespoons
1 med. onion, sliced
14 1/2 oz. can diced tomatoes
1 c.dry white wine
3 garlic cloves, chopped
1/4 t. dried oregano leaves
3 T. chopped fresh Italian parsley leaves
3 T. chopped fresh basil leaves

Toss shrimp in medium bowl with 1 teaspoon of salt and red pepper flakes. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and saute about 1 minute, toss and continue cooking until just cooked through, about 1-2 minutes. Transfer shrimp to large plate; set aside. Add onion to same skillet, adding 1-2 teaspoons olive oil to pan, if necessary, and saute until translucent, about 5 minutes. Add tomatoes with juices, wine, garlic and oregano. Simmer until sauce thickens slightly, about 10 minutes. Return shrimp and any accumulated juices to tomato mixture; toss to coat and cook 1 minute so flavors meld together. Stir in parsley and basil. Season with more salt, to taste, and serve.




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