Greetings from Australia! I have officially been here for a week now, so I’m almost unpacked, almost rested, and almost getting used to driving on the wrong side of the road….almost :) One thing I know I’ll almost always miss until I move back to the USA is my Mom’s cooking…so I’ve decided that I’m going to make a diligent effort to cook one of her recipes (or a similar recipe) once a week. Tonight, I did just that! My boyfriend requested shrimp fra diavolo (one of my Mom’s specialties), and while I didn’t use her exact recipe, I’d say this came out pretty well for an imitation. I loosely followed Cooking Light’s ‘budget friendly’ recipe, and while this is a fairly simple recipe, it most certainly doesn’t lack in taste. You can alter the spicy factor to your discretion, too!
Simple Shrimp Fra Diavolo
1.5 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons minced garlic, divided
1 pound medium shrimp, peeled and de-veined ( I used about 32 shrimp)
3/4 cup diced onion
1 teaspoon crushed red pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
1 3/4 cups canned crushed tomatoes
1/4 teaspoon salt
1 (14.5-ounce) can no-salt added diced tomatoes, drained
¼ of a chopped chile pepper (Optional!!)
1. First, thaw your shrimp. (We used pre-cooked, since that was all that was available. I simply placed the shrimp in a colander and rinsed them under cold water for 2-3 minutes, or until de-thawed). Once thawed, peel and de-vein them. Set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.
3. Add remaining 1/2 tablespoon oil and chopped onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes, and chili pepper; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated.
4. Serve on-top or alongside of your carbohydrate and/or vegetables of choice, and enjoy!
While you can most certainly serve this over pasta, rice, or another carbohydrate, we opted to pair ours with two sides of roasted vegetables: cauliflower and zucchini. To prepare these, I cut them in bite size pieces, sprayed my lined-cookie sheet with cooking spray, and tossed them with some sea salt, pepper, garlic salt and 1 tsp olive oil. Then, they baked at 400 degrees for about 20 minutes on each side, while I prepared the shrimp. Hope you enjoy this as much as we did!
I’m super excited to say this was a success, and even more excited to say we have leftovers. Plus, making this made me feel like I was right back at home…gotta love that!
What’s your favorite shrimp dish?