[CH] Shrimp Fra Diavolo
Mark McHugh (mt_mchugh@internet-stat.net)
Wed, 21 Aug 2002 20:48:40 -0500
This is from today's food section of the STL Post-Dispatch. The
author frets about the "high" heat, so you CH's know to adjust the
chile level more to your liking.
I'm guessing "Desperation Dinners" is a column for time-pressed
individuals.
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Mark McHugh
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Desperation Dinners
Shrimp Fra Diavolo is temptingly tasty, but devilishly hot
by Alicia Ross, with Beverly Mills
The first time I tasted Shrimp Fra Diavolo, I was positive the
translation had to be "hot as the devil."
Although the translation turned out to be closer to "caught up with
the devil" (literally, "brother devil"), all types of Pasta Fra
Diavolo have the same signature sauce that sets you aflame. It's not
just a pleasant, peppery burn in the back of your mouth: This spicy
dish will make beads of perspiration appear on almost anybody's
forehead.
After my first dip into daring, I've ordered Fra Diavolo several more
times. I'm like a moth drawn to a candle's flame.
Making this rich, spicy sauce at home is easy, and you can go as
spicy as you like. For those who prefer milder fare (or for
children), you can leave out the hot pepper and still have a lovely
tomato-and-shrimp pasta sauce.
~~~~~~~~~~~~~~~~~~~~~~Shrimp Fra Diavolo~~~~~~~~~~~~~~~~~~~~~~~
Yield: 6 servings
1 pound gemelli
2 tsp olive oil
1 medium onion
1 Tsp minced garlic
1/4 cup dry red wine, such as Cabernet Sauvignon
1 14.5oz can Italian-style stewed tomatoes
1 8oz can tomato sauce
1 tsp dried Italian seasoning
1/2 tsp hot red pepper flakes or less to taste
1 pound peeled medium raw shrimp*
Cook pasta in 3 quarts of boiling water until tender, about 12 to 14
minutes. Meanwhile, heat oil over medium-high heat in an extra-deep,
12-inch nonstick skillet. Peel and coarsely chop the onion, adding
it to the skillet as you chop. Cook, stirring occasionally, until
the onion begins to soften, about 1 minute. Add garlic. Cook,
stirring, for 30 seconds.
Add wine. Cook, stirring occasionally, for 2 minutes. Add tomatoes
with their juice, tomato sauce, Italian seasoning and red pepper.
Cook until sauce comes to a boil, about 2 minutes. Add shrimp.
Cook, stirring, until the shrimp are just opaque throughout, about 3
minutes. Serve at once over hot drained pasta.
Start to finish: 15 minutes (after water comes to a boil).
*Note: If you can't find peeled raw shrimp, you can substitute
peeled cooked shrimp. Stir them into the sauce and cook only until
heated through.