s SHRIMP FRA DIAVOLO ***
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s SHRIMP FRA DIAVOLO ***
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Ingredients
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Instructions *** 5-9-2011 good, a little too spicy for joellyn but maybe i used a little too many red pepper flakes!! *** (Catherine Smart for The Boston Globe) February 9, 2011 Serves 2 with leftovers 2 cups water Salt and black pepper, to taste 1 cup long-grain white rice 3 tablespoons olive oil 1 1/2 pounds large unshelled shrimp, peeled 1 small onion, chopped 2 cloves garlic, chopped 1/2 teaspoon crushed red pepper flakes, or more to taste 1 pint cherry tomatoes, halved 1 can (14 ounces) whole tomatoes and their juices, crushed in a bowl Pinch of sugar 1 cup dry white wine 1/2 cup fresh basil leaves, sliced Juice of 1/2 lemon Extra basil leaves (for garnish) 1. In a medium saucepan, bring the water and a generous pinch of salt to a boil. Add the rice, lower the heat, cover the pan, and simmer for 15 minutes or until the rice absorbs the water and the grains are tender. 2. Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Add the shrimp and cook, stirring constantly, for 3 minutes. Remove shrimp from the pan; set aside. 3. Add the onion, salt, and black pepper to the skilet. Cook, stirring often, for 8 minutes or until it softens. Add the garlic, red pepper, and cherry tomatoes. Cook, stirring, 1 minute more. 4. Add the canned tomatoes, sugar, and wine. Bring to a boil and simmer for 5 minutes. 5. Stir in the basil and lemon juice. Return the shrimp to the pan. Heat for 1 minute or until hot. Taste for seasoning and add more salt and pepper, if you like. Set aside 2 cups of shrimp and sauce for the shrimp stew. Spoon the shrimp and tomato mixture over the rice. Garnish with basil. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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