I realized, not long ago, that I have not posted any seafood here on One Bite At A Time. Like many foodies, I really, really love seafood, and since moving in with DH, I have definitely turned him into a lover of all most victuals of the sea. Although I don’t have the budget to buy fresh seafood often, I try my best to get it whenever I can, and almost always buy a big bag of frozen shrimp when it’s on sale. Now, I know that many of my favorite gourmet chefs would denounce anyone who cooks frozen shrimp, but lets face it, most of us regular people can’t afford to buy fresh shrimp at $9.99/lb. When I do luck out and find the aforementioned shrimp on sale, I have lots and lots of fun experimenting and trying out new flavor combinations. Here’s a recipe for shrimp fra diavolo that I’ve been making for quite a while now, I usually serve it over plain white rice or pasta, but this time around I thought I’d do a basic parmesan risotto. The creamy risotto was a great complement to the spicy shrimp. Of course, feel free to change up the type of tomatoes you use or swap out my choices for your favorite herbs. As usual, my aim is to provide you with a guide, ideas, and inspiration. Here it is:
Freshly Ground Black Pepper
Crushed Red Pepper
Extra Virgin Olive Oil
Canned Tomatoes (I used puree, it was on sale)
Begin by heating a small amount of olive oil in a large skillet, over medium-high heat. While the pan heats, combine the shrimp with salt, black pepper, and crushed red pepper.
When the pan is hot, add the shrimp.
While the shrimp cooks, chop the onion and herbs and mince the garlic.
When the shrimp is just pink, remove from the pan and set aside.
In the same pan, cook the onions and garlic until tender and translucent, but not browned (the heat should be turned down to medium-low).
Then add the tomatoes, a little bit of water, and cayenne pepper to taste. Stir to incorporate.
Allow to reduce and thicken, by simmering over low heat (in the meantime, you can prepare the other components of your meal). Then stir in your herbs, and allow to simmer a little longer. You want the sauce to pick up the flavor of the fresh herbs.
When the rest of your meal is just about complete, toss the shrimp back in the pan, just to coat and reheat.
Serve over a piping bowl of your desired starch, and ENJOY this simple, spicy, and succulent delight!