Shrimp Fra Diavolo
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Olive Oil450 g
Jumbo4 cloves
Garlic (peeled and minced)1 cup
White Wine4 tbsps
Extra-Virgin Olive Oil4 tbsps
Butter (melted)1 cup
Parsley (chopped fresh)Directions:
1
In a large saute pan, heat the olive oil over medium-high heat
2
Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side
3
Add the chile flakes, garlic and serrano chile
4
Remove from the heat, add the limoncello, and then flambe
5
Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes
6
Finish with the grated cheese, parsley, basil and oregano
7
Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice
8
Serve immediately with Garlic Bread
9
Preheat the oven to 400 degrees F
10
Lightly toast the baguette cut-side up in the oven, 4 minutes
11
Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix
12
Slather the mixture generously on the cut side of the toasted baguette
13
Sprinkle the cheese, parsley and chile flakes if using evenly over one side of the baguette
14
Top with the other side and wrap in foil
15
Warm in the oven until the cheese is melted
16
Cut into 3-inch slices and serve warm