Shrimp Fra’diavolo

After searching for the perfect recipe for my unopened bag of shrimp, I finally stumbled across this one from Giada De Laurentiis (aka my homegirl). I had to adapt to the recipe since (a), I didn’t have a can of diced tomatoes and (b) I didn’t have white wine. Instead, I used my can of no sugar added tomato sauce and sake. Yes, you read that right, SAKE. I was a little afraid of using it  because in the back of my head, I kept on thinking “is it a sin to mix Japanese and Italian food?”.  Giada might have a heart attack but the dish turned out to be terrific. The flavors of the garlic and fresh herbs ( basil and rosemary) complemented the  red pepper  shrimp. This dish is absolutely going to be filed under the “must make again” list!

Giada De Laurentiis’s Shrimp Fra’diavolo

1 pound large shrimp peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

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



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