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last discussed by Rob on 12/07/09 - 2 collins and main 4
last discussed by Michael on 11/10/09 - 3 discover sayville version 2 2
last discussed by Rob on 10/28/09
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Copy and taste this delicous shrimp and pasta dish (Shrimp Fra Diavolo).
Ingredients
1 pound large shrimp, peeled, deveined
3/4 teaspoon salt
1/2 to 1 teaspoon dried crushed red pepper flakes (according to your "heat preference")
2 tablespoons olive oil + additional if necessary
1 medium onion, sliced
1 (14 1/2-ounce) can "no salt added" 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
Directions
Toss the shrimp into a medium bowl with 1 tablespoon of oil, salt and red pepper flakes. Heat the remaining 1 tablespoon of 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. DO NOT OVERCOOK! 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 uncovered 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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Ingredients
1 pound large shrimp, peeled, deveined
3/4 teaspoon salt
1/2 to 1 teaspoon dried crushed red pepper flakes (according to your "heat preference")
2 tablespoons olive oil + additional if necessary
1 medium onion, sliced
1 (14 1/2-ounce) can "no salt added" 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
Directions
Toss the shrimp into a medium bowl with 1 tablespoon of oil, salt and red pepper flakes. Heat the remaining 1 tablespoon of 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. DO NOT OVERCOOK! 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 uncovered 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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