Time: 35 min.
Complexity: easily
Servings: 4

Large shrimp are cooked in Fra Diavolo sauce and served as a savory appetizer or as a main course with a side dish. This sauce, which translates from Italian as "Brother Devil," is named after the Italian bandit and former monk, likely due to its similarity in personality. The sauce is quite spicy, but pairs beautifully with the delicate seafood. Sprinkle the cooked shrimp with fresh basil and parsley. Serve the shrimp for dinner as a source of easily digestible protein.

Ingredients:

• 450 g large shrimp, peeled and deveined
• 1 teaspoon salt + more to taste
• 1 teaspoon red pepper flakes
• 3 tbsp olive oil + 2 tbsp, divided
• 1 medium onion, thinly sliced
• 1 can (400 g) of canned chopped tomatoes
• 1 cup dry white wine
• 3 cloves garlic, chopped
• 1/4 teaspoon dried oregano
• 3 tbsp chopped fresh parsley leaves
• 3 tbsp chopped fresh basil leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, tomato sauce, pureed tomatoes, white wine, red pepper flakes, oregano, basil

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Preparation:

Step 1
• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat 3 tablespoons of olive oil in a large heavy skillet over medium heat. Add the shrimp and cook for about a minute, then stir and continue cooking until cooked through, about 1-2 minutes.
Step 2
• Transfer the shrimp to a large plate and set aside. Add the onion and 1-2 teaspoons of olive oil to the same pan and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer over low heat until the sauce thickens slightly, about 10 minutes.
Step 3
• Return the shrimp and any juices to the tomato sauce; stir to coat and cook for about a minute to combine the flavors. Add the parsley and basil. Season with salt and pepper to taste and serve.

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