Weight Watchers Lobster And Shrimp Fra Diavolo Food

SHRIMP FRA DIAVOLO

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.

LINGUINI AND SHRIMP FRA DIAVOLO

Steps:

• Bring a large pot of salted water to a boil.
• While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat.
• Stir in the garlic and cook until golden, about one minute.
• Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.
• Transfer the shrimp to a plate, leaving garlic in the pan.
• Add pasta to water and cook according to package directions for al dente.
• Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.
• Lower the heat and let it simmer about 8-10 minutes.
• Add the shrimp and cook another minute or two; remove from heat.
• Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and parmesan cheese on the side.

LOBSTER FRA DIAVOLO

Steps:

• Par cook the lobster tails: Heat a large pot of boiling water over high heat. Quickly blanche the lobster tails just long enough so the shell turns red and the meat isn't fully cooked but can be removed from the shell, 2 to 3 minutes. Transfer the lobster tails to an ice bath to stop the meat from cooking. Turn each lobster tail onto its back on a cutting board and cut from the center belly down. Turn the tail around and cut again from the center belly down, splitting the tail in half. Use your hands to crack it open and remove the meat, reserving the shells. Chop the lobster meat into 1/2-inch pieces and set aside.
• Heat 1 cup oil in a medium saucepan to 325 degrees F. Gently drop in the quartered artichokes to prevent the oil from splashing. Crisp the baby artichokes until golden brown, about 2 minutes. Set aside on a paper towel-lined plate, season with salt and reserve for later.
• Heat the remaining 2 tablespoons oil in a large skillet over high heat. Season the cod with salt and pepper on both sides, then sear the cod, presentation side down. Add a sprig of thyme and 2 tablespoons butter and allow to brown. Baste the fish with the melted butter until cooked through, about 2 minutes. Transfer the fish to a plate, making sure to leave a little butter in the skillet.
• Add the cockles and 3 tablespoons butter to the skillet and cook, uncovered, until the cockles open, about 5 minutes. Use a slotted spoon to remove the opened cockles to a plate. Discard any cockles that do not open.
• Add the chopped lobster to the butter and clam juice mixture in the skillet and cook until warmed through, about 1 minute. Remove the skillet from the heat.
• Meanwhile, heat the lobster broth in a medium pot over medium heat. Add the juices from the cooked cod, cockles and lobster to the broth, along with the remaining 2 tablespoons butter. Reduce the heat to low and whisk to combine until heated through.
• To assemble, add 4 tablespoons sunchoke puree to the center of a 12-inch rimmed bowl. Place a piece of cod in the center of the sunchoke puree. Arrange 7 to 8 cockles and some of the lobster around the cod. Add the crispy artichokes and garnish with picked fennel fronds and parsley. Serve with 4 ounces broth, tableside.
• Bring the cream, sunchokes and salt to a simmer in a medium saucepan over low to medium heat and cook until the sunchokes are fork tender, about 15 minutes. Place the sunchokes in a food processor or blender and puree, adding reserved cream if needed, until smooth and creamy (like baby food). Makes about 2 cups.
• Heat the oil in a large pot over medium-high heat. Add the celery, carrots, onions and fennel. Season lightly with salt and pepper. Sweat and caramelize the veggies, about 10 minutes. Add the lobster shells to the pot, then stir and crush the bodies into the vegetables.
• Add the garlic, tarragon, bay leaf, basil, thyme, rosemary and chile flakes and bloom the aromatics for 1 to 2 minutes. Stir in the butter to melt. Stir in the tomato paste and bloom for 3 to 4 minutes. Add the bourbon and white wine, stir and reduce until the alcohol is cooked off, 5 to 10 minutes. Add the lobster base and simmer for 3 to 5 minutes. Add the water and bring back to a simmer, stirring occasionally and crushing the shells to extract as much flavor as possible, 30 minutes. Strain through a sieve, pressing on the solids to get all the liquid and flavor. Strain the liquid through a fine-mesh sieve. Rapid chill in an ice bath. Makes about 5 cups.

SPINACH AND SHRIMP FRA DIAVOLO

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and pepper flakes; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Stir in tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook and stir until sauce is slightly thickened, about 10 minutes., Add shrimp and spinach; cook and stir until shrimp turn pink and spinach is wilted, 3-5 minutes. If desired, sprinkle with cheese.

WEIGHT WATCHER'S LOBSTER AND SHRIMP FRA DIAVOLO

Steps:

• Cook linguine according to package directions, omitting salt if desired. Drain and transfer to serving bowl.
• Heat 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Add shrimp and cook just until opaque in the center. (1-1/2 to 2 minutes per side)Transfer to a plate.
• Heat 1 teaspoon of the oil in the same pan and add the lobster pieces, stirring frequently until just heated through. Transfer to the plate with the shrimp.
• Heat remaining 1 teaspoon of oil in the skillet over medium heat. Add the garlic, thyme and crushed red pepper. Cook, stirring constantly until fragrant, about 30 seconds. Stir in the tomatoes and tomato paste and cook until slightly thickened.
• Return shrimp and lobster to the skillet and cook stirring frequently tunil heated through.
• Serve at once over linguine.

SHRIMP & LINGUINE FRA DIAVOLO

Steps:

• Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
• Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
• Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

SEAFOOD FRA DIAVALO WITH CHARRED GARLIC BREAD

Steps:

• For the lobster: Heat a large pot of water over high heat until it comes to a boil. Quickly blanch the lobsters just long enough so the shells turn red and the meat isn't fully cooked but can be removed from the shells, 2 to 3 minutes. Transfer the lobsters to an ice bath to stop the meat from cooking. Separate the tails and claws from the bodies, reserving the bodies for the broth. Remove the tail and claw meat from the shells and roughly chop. Set aside until ready to use.
• For the seafood broth: In an 8-quart Dutch oven over high heat, add the oil. Let get hot, then add the onion, celery and carrots and allow to saute and brown, about 3 minutes. Add the garlic, parsley, rosemary and basil and stir to combine. Allow to bloom for 1 minute. Add the reserved lobster bodies and shrimp shells and stir to combine. Add the butter, habanero, chile flakes, tomato paste, lobster base, bourbon, white wine, chicken stock and salt and stir combine. Allow this to come to a simmer and cook until mildly thick, 45 minutes to 1 hour.
• Strain the broth through a wire mesh strainer into a large bowl or saucepan. Pour the broth into a blender and blend until smooth. Reserve until ready to use or keep warm in a saucepan over low heat.
• For the seafood: Heat a 14-inch cast-iron skillet over medium-high heat and add 1/4 cup neutral cooking oil. Sprinkle the scallops with salt and pepper and add to the heated oil to sear, without moving them, about 4 minutes. Flip the scallops, then add the butter and rosemary. Once the butter has melted, add the shrimp and lobster meat to fully cook the shrimp and warm the lobster through, about 4 minutes.
• For the roasted fennel: Preheat the oven to 450 degrees F.
• Spread the fennel on a baking sheet. Sprinkle with salt and pepper and drizzle with the olive oil. Roast until caramelized, about 12 minutes. Reserve until ready to plate.
• For the garlic bread: Preheat a grill on high heat.
• Char both sides of the bread aggressively and evenly, about 3 minutes per side. Rub each piece of grilled bread with 2 to 3 swipes of raw garlic and place on a platter. Drizzle each piece with 2 tablespoons finishing oil and season with salt. (Yes, it's a lot of oil, I know. It's good.)
• Assemble and arrange all the seafood in the bottom of a large serving bowl or large shallow dish. Spread the roasted fennel all around and put the herbs on top. Nestle some of the garlic bread in the dish and serve the remaining on the side. Pour the broth all around the dish and serve.

LOBSTER FRA DIAVOLO

Steps:

• Split the live lobsters and cook them in hot olive oil until the color has turned. Continue cooking gently for about 10 minutes.
• Add the parsley, thyme or oregano, onion, garlic, cloves, mace, salt, pepper, and tomatoes. Cover and cook for about 15 minutes, stirring often.
• Arrange a ring of rice on a serving dish. Put the lobster halves in the center and pour the sauce over them. Add the brandy and blaze just before serving.

SHRIMP FRA DIAVOLO

Steps:

• In a large bowl, toss the shrimp with 1 teaspoon salt and the red pepper flakes.
• In a large, heavy skillet, heat the oil over a medium high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside.
• Add the onion to the same skillet and saute until translucent, about 5 minutes.
• Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.
• Return the shrimp and any accumulated juices to the tomato mixture and toss to coat.
• Remove from heat and stir in the parsley and basil.
• Season with more salt to taste and serve over linquine or your favorite pasta.

WEIGHT WATCHERS PASTA FRA DIAVOLO

Steps:

• In a large nonstick sauce pan over medium heat, heat the oil.
• Add the onion and garlic; cook stirring frequently, until golden, about 8 minutes.
• Add the tomatoes, tomato paste, wine, sugar, salt and red pepper; bring to a boil.
• Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 20 minutes.
• Stir in the parsley.
• Meanwhile, cook the linguine according to the package directions.
• Drain and divide evenly among 4 plates.
• Spoon sauce over linguine.