To Italians, it’s Shrimp Fra Diabolo, “Brother Devil,” due to the heat from red pepper flakes. Simply put, it’s spicy shrimp with onions and tomatoes in a garlic wine sauce.
No rich creamy oily heavy sauce here; this sauce is light, but a little fiery.
After reading comments about Giada De Laurentiis’ recipe, I adapted it a little and kicked it up a notch with Old Bay Seasoning, an extra teaspoon of red pepper flakes, and a sprinkling of sugar to counteract the acidity of the tomatoes. Don't know why I just can’t leave a recipe alone…
Spicy is a good thing ~ this little dish delivers with a bang.
And, Woo Hoo! Bill is liking spicy more and more. Most people serve this over pasta, I opted for rice; polenta would be delicious too.
This is a great shrimp dish that’s easy to make for a quick meal after a busy day, that’s good enough for company too.
I say it’s “molto delizioso!”
Shrimp Fra Diavolo
1 pound medium shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
2 teaspoons dried crushed red pepper flakes
2 teaspoons Old Bay Garlic and Herb Seasoning
3 tablespoons olive oil, divided
1 large onion, sliced
1 (14½-ounce) can diced tomatoes
1 teaspoon sugar
1 cup dry white wine
3 garlic cloves, chopped
¼ teaspoon dried oregano flakes
3 tablespoons chopped parsley
Toss shrimp in a medium bowl with 1 teaspoon salt, red pepper flakes and Old Bay Seasoning.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add shrimp and sauté for a minute, toss and continue cooking until just cooked through, about 1-2 minutes.
Transfer shrimp to a large plate, set aside.
Add remaining oil to skillet.
Add onion, sauté until translucent, about 5 minutes.
Add tomatoes with their juice, sugar, wine, garlic and oregano.
Simmer until sauce thickens slightly, about 10 minutes.
Return shrimp and any accumulated juice to the tomato mixture, and cook for a minute so the flavors meld together.
Stir in parsley, season with more salt, to taste.