all from:
http://alexandraheimiller.com/shrimp-fra-diavolo/
| peeled and deveined shrimp | 1lbs |
| vine ripened tomatoes (should make about 1.5 – 2 cups of puree) | 5~6 |
| chili flakes | |
| olive oil | 2 tbsp |
| onion | 1/2 |
| cloves garlic | 3 |
| pinch of oregano | |
| white wine | 1/2 cup |
| fresh parsley and basil | handful each |
| salt to taste | |
| sugar | 1/2 tsp |
fresh make some tomato puree To make this at home all you need to do is bring a pot of salted water to a gentle simmer. While the water comes to temperature puncture each tomato with a knife and then add them to the water. Boil until the tomato peels appear to loosen or fall off. This should take about 5 minutes. Transfer to a bowl, peel the tomato skins off and discard. Once cooled use your hands to crush the tomatoes to your desired texture.
Next comes the shrimp. To prepare them simply add the peeled shrimp, chili flakes, olive oil and salt to a bowl. The amount of chili and salt are to your taste but I used about 1 tsp of each. After mixing sear the shrimp in a VERY hot skillet for about 2 minutes per side. Make sure you do not over crowd the pan and the shrimp are in a single layer. When done remove to a plate.
The next step is to make the sauce. In the same skillet add a touch more olive oil, just enough to saute the diced onion. The onion should develop quite a bit of colour so cook them down on medium heat for about 5 minutes. Then add the minced garlic and cook out for 1 minute. Add the white wine and allow the liquid to reduce by half. Then add your homemade tomato puree, a touch of sugar and a pinch of oregano. Allow the sauce to simmer for 10-15 minutes. At this point adjust the seasoning if ne
Finally add the shrimp back to pan and continue simmering for 2 minutes. The last step is to take the sauce off the heat, stir in the fresh herbs and serve.
