Shrimp Fra Diavolo
Ingredients
- 1/4 cup olive oil
- 2 Tbs. chopped onion
- 1 Tbs. chopped garlic
- 1 1/2 tsp. crushed red pepper
- 24 fresh shrimp, 10-15 count to the pound, peeled and deveined
- 2 Tbs. Sambuca, Galliano, Strega, ouzo, Herbsaint, or some other anise-flavored liqueur (optional)
- 1/2 cup dry white wine
- 4 cups chopped Italian plum tomatoes, with juice
- 1 Tbs. chopped fresh oregano
- 8 leaves chopped fresh basil
- 1 tsp. salt
- 1/4 tsp. white pepper
Instructions
- 1
In a skillet, heat the olive oil over medium heat. Cook the onions, garlic and crushed red pepper until they just begin to brown.
- 2
Add the shrimp and cook until they begin to turn pink. Add the Sambuca (or whatever) and the white wine, and bring them to a boil. When shrimp are pink and firm, remove them from skillet and keep warm. Lean a little on the undercooked side to make them perfect.
- 3
Add the tomatoes and tomato juice to the pan and bring to a boil. Lower the heat, add the oregano and basil and simmer until sauce has thickened to the consistency of a thick soup. Add salt and pepper to taste.
- 4
Return the shrimp to the pan and simmer another few minutes. Serve six shrimp per person with just enough sauce to make them wet, as an appetizer.