Shrimp Diablo Revised Food

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SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

SHRIMP DIABLO W/ FETTUCCINE



Shrimp Diablo W/ Fettuccine image

Make and share this Shrimp Diablo W/ Fettuccine recipe from Food.com.

Provided by Sue Freeman

Categories     European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 lb medium shrimp, peeled and deveined if desired (31 to 35 per pound)
1 teaspoon crushed red pepper flakes (or more, to taste)
6 tablespoons extra virgin olive oil
1 1/2 tablespoons salt
1/4 cup cognac or 1/4 cup brandy
1/4 cup minced garlic (about 20 small, 12 medium, 10 large, or 5 extra-large cloves from 1 or 2 heads)
1/2 teaspoon sugar
1 (28 ounce) can diced tomatoes, drained
1 cup dry white wine
1 lb dried fettuccine pasta or 1 lb spaghetti
1/4 cup minced fresh parsley leaves

Steps:

  • Bring 4 quarts water to a boil in large Dutch oven or stockpot.
  • While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes.
  • Meanwhile, toss shrimp with half of red pepper flakes, 2 tablespoons olive oil, and ¾ teaspoon salt.
  • Add shrimp to hot skillet and quickly arrange in single layer; sear until bottom of shrimp forms small spot of crust, about 30 seconds.
  • Remove skillet from heat, turn shrimp over, and add cognac; pause until cognac has warmed slightly, about 5 seconds, and return to high heat.
  • Wave lit match over pan until cognac ignites, shaking pan.
  • When flames subside, 15 to 30 seconds later, remove shrimp to medium bowl and set aside.
  • Allow empty skillet to cool, off heat, for 2 minutes; return to burner over low heat; add 3 tablespoons olive oil and 3 tablespoons garlic and cook, stirring constantly, until garlic foams and becomes sticky and straw colored, 7 to 10 minutes.
  • Add remaining red pepper flakes and 3/4 teaspoon salt, sugar, tomatoes, and wine, increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes longer.
  • Stir in reserved shrimp (with accumulated juices), remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer.
  • Off heat, stir in remaining 1 tablespoon olive oil.
  • Meanwhile, add pasta and 1 tablespoon salt to boiling water, stir to separate pasta, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
  • Transfer drained pasta back to now empty Dutch oven or stockpot; add about 1/2 cup sauce (sauce only, no shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat.
  • Divide pasta among warm serving plates, top with a portion of sauce and shrimp, and serve immediately.

SHRIMP DIABLO



Shrimp Diablo image

This is a very simple recipe that I cook quite often. And is it Yummy!! The recipe says it's for two but if I am hungry it will only feed me!! It is in a spicy(!) white sauce and placed on top of linguini.

Provided by Witch Doctor

Categories     Mexican

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 12

6 -8 large shrimp, deveined, tail on
1/2 cup red onion, sliced
1/2 cup yellow onion, sliced
1 garlic clove, chopped
1 jalapeno pepper, sliced with seeds
1 large roma tomato, seeded and diced
2 tablespoons lemon juice
1/2 cup white wine
3 tablespoons butter
salt and pepper
1/4 lb linguine, cooked
parmesan cheese (optional)

Steps:

  • In a large sauté pan, melt butter over medium high heat. Sauté onion and jalapeno about 3 minutes. Add garlic, diced tomato and shrimp and cook until shrimp is opaque,
  • about 2 minutes. Add lemon juice and white wine and reduce until sauce thickens,
  • about 2 minutes.
  • Divide cooked linguine into two bowls and spoon sauce over. Serve immediately.
  • Add a little parmesan cheese if you want.

RED LOBSTER'S SHRIMP DIABLO



Red Lobster's Shrimp Diablo image

Make and share this Red Lobster's Shrimp Diablo recipe from Food.com.

Provided by senseicheryl

Categories     < 15 Mins

Time 15m

Yield 3 pounds shrimp

Number Of Ingredients 7

3 lbs large raw shrimp, still in their shells (no heads)
1 cup milk, enough to cover the shrimp overnight
1/2 lb unsalted butter
1 (12 ounce) jar barbecue sauce, Kraft
1/2 cup ketchup
1 tablespoon fresh ground pepper
1/4 cup Frank's red hot sauce

Steps:

  • Wash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight in the refrigerator.
  • Mix all sauce ingredients in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least four hours.
  • Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.
  • Bake uncovered in preheated oven (450F) for 15 minutes (less time for smaller shrimp).

Nutrition Facts : Calories 1215.9, Fat 74.8, SaturatedFat 42.6, Cholesterol 864.2, Sodium 2682.3, Carbohydrate 35.7, Fiber 2.2, Sugar 14.3, Protein 98.8

SHRIMP FRA DIABLO



Shrimp Fra Diablo image

A thick, spicy sauce of garlic, olive oil, and fire-roasted tomatoes is sauteed with shrimp or your favorite seafood. Legend has it that it was named for Michele Pezza, also known as 'Fra Diablo' (Friar Devil), who helped push Napoleon's forces out of Naples. Serve the sauce over hot pasta, or, my favorite, hot couscous cooked with olive oil and garlic.

Provided by Allison

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
1 shallot, minced
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1 (14.5 ounce) can fire-roasted diced tomatoes
3 tablespoons tomato paste
½ cup dry white wine
1 pound large shrimp, peeled and deveined
1 tablespoon dried parsley
½ tablespoon dried basil
1 pinch ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
  • Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

Nutrition Facts : Calories 294 calories, Carbohydrate 13.6 g, Cholesterol 172.6 mg, Fat 15 g, Fiber 2.4 g, Protein 20.8 g, SaturatedFat 2.2 g, Sodium 576.3 mg, Sugar 5 g

SHRIMP DIABLO FOR TWO



Shrimp Diablo for Two image

Make and share this Shrimp Diablo for Two recipe from Food.com.

Provided by PanNan

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

8 -10 large shrimp, deveined, tail on
1/2 cup red onion, sliced
1/2 cup yellow onion, sliced
1 garlic clove, chopped
1/4 teaspoon crushed red pepper flakes
1 jalapeno pepper, sliced with seeds
2 large roma tomatoes, seeded and diced
2 tablespoons lemon juice
1/2 cup white wine
3 tablespoons butter
salt and pepper
grated parmesan cheese
1/4 lb linguine, cooked

Steps:

  • In a large saute pan, melt butter over medium heat.
  • Saute onion and jalapeno about 3 minutes.
  • Add garlic, crushed red pepper and shrimp and cook until shrimp is opaque, about 2 minutes.
  • Add tomatoes, lemon juice and white wine and reduce until sauce thickens, about 2 minutes.
  • Divide cooked linguine into two bowls and spoon sauce over.
  • Serve immediately and pass grated Parmesan cheese.

GIA SHRIMP FRA DIAVOLO



Gia Shrimp Fra Diavolo image

Recipe courtesy of Giada De Laurentiis of Food Network. There's another recipe similar yet different from a cookbook. This was from a recent showing of "Everyday Italian". We all thoroughly enjoyed the dish and served a side of spaghetti with olive oil, parmesan cheese and seasonings and a green salad.

Provided by Southern Lady

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb large shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon crushed red pepper flakes
5 tablespoons olive oil, divided
1 medium onion, sliced
14 1/2 ounces diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoons fresh parsley
3 tablespoons fresh basil leaves, chopped (1/2 to 1 tsp dried Basil)

Steps:

  • Toss the shrimp in a medium bowl with 1 tsp Salt and Red Pepper Flakes.
  • Heat 3 Tb of Oil in a heavy large skillet over medium-high heat. Add Shrimp and saute for about one minute, toss and continue cooking until just cooked through, about 1-2 minutes. Transfer Shrimp to a plate and set aside.
  • Add the Onion to same skillet along with 1-2 Tbs. Olive Oil and saute until translucent, about 5 minutes.
  • Add the Tomatoes with their juices, Garlic, Wine, and Oregano. Simmer until Sauce thickens slightly, about 10 minutes.
  • Return the Shrimp to the Tomato Mixture, toss to coat, and cook about 1 minute so the flavors meld together.
  • Stir in Parsley and Basil and season with more Salt to taste.

Nutrition Facts : Calories 313.4, Fat 18.3, SaturatedFat 2.5, Cholesterol 143.2, Sodium 1236.6, Carbohydrate 10.3, Fiber 2, Sugar 4.6, Protein 17

SHRIMP AND LINGUINE FRA DIAVOLO BY EMERIL



Shrimp and Linguine Fra Diavolo by Emeril image

Make and share this Shrimp and Linguine Fra Diavolo by Emeril recipe from Food.com.

Provided by redsoxgirl09

Categories     Healthy

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb linguine
6 tablespoons extra-virgin olive oil
1 cup small diced onion
3 tablespoons minced garlic
2 -3 teaspoons crushed red pepper flakes
1 1/2 cups canned tomato sauce
2 tablespoons tomato paste
1 1/2 lbs shrimp, peeled and deveined with tails removed
1 teaspoon salt, plus more for pasta water
2 tablespoons chopped fresh parsley leaves
1/2 cup grated parmesan cheese

Steps:

  • Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot.
  • Cook for 5 minutes and then drain; pasta will be only partially cooked.
  • As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil.
  • Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes.
  • Add the garlic to the pan and saute until fragrant, about 30 seconds.
  • Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste.
  • Cook the sauce until reduced by about half, about 5 minutes.
  • Add the shrimp to the pan and cook for 2 minutes.
  • Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes.
  • Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.

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