Post by wilderness on Sept 25, 2018 10:09:56 GMT -5
Shrimp Fra Diavolo-annrms
Serves 4 - 6
Ingredients
1 1/2 pounds U-15 shrimp (or 16-20)
FOR THE SHRIMP STOCK
Shells from the shrimp
2 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
1 small onion (5 -6 ounce) small dice
4 sprigs of fresh thyme
1 bay leaf
1 tablespoon whole black peppercorns
2 cups dry white wine
1 cup fish stock, chicken stock or water (in order of preference)
FOR THE FRA DIAVOLO SAUCE
2 tablespoons extra-virgin olive oil
6 cloves garlic, finely minced
1 small onion (5 -6 ounce), cut in 1 inch slices
1 teaspoon crushed red pepper
1 teaspoon oregano leaves (dried)
1 teaspoon fennel seeds, chopped finely
2 cups shrimp stock
2 cups marinara or Napolitano style red sauce
Kosher or sea salt
Freshly ground black pepper
TO ASSEMBLE
8 large diagonal slices of crusty baquette or Italian bread
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1/2 bunch Italian parsley, leaves only, not chopped
Directions
Peel and devein the shrimp. Refrigerate until time to cook. Save the shells for stock.
TO MAKE THE STOCK
Place the olive oil in an 8 to 10- cup sauce pot. Add the shrimp shells, garlic and onion; cook over high heat for about 5 minutes until the onions start to lightly brown. Add the thyme, bay leaf and peppercorns; stir in and cook 1 more minute. Next add the wine and stock. After it boils, turn it down to a quick simmer and cook for 25 minutes, stirring occasionally. Season to taste with salt and black pepper. Strain and reserve. You should have 2 cups of stock.
TO MAKE THE SAUCE
Heat the olive oil in an 8 to 10-cup sauce pot over medium heat. Add the garlic and cook 1 minute. add the onions, crushed red pepper, oregano and fennel seeds. Cook another 5 to 6 minutes until the onions are soft. Add the shrimp stock and red sauce; simmer over medium heat for about 1/2 hour until thick. Reserve the sauce until 5 minutes before serving - best to keep the sauce warm or hot if possible.
TO ASSEMBLE
The shrimp cooks very quickly so have the other dishes you are serving with this ready to go. Brush the bread with garlic oil or olive oil and toast on the grill or broil until crisp.
Heat 2 tablespoons of olive oil in a large saute pan (12-14 inch). Season the shrimp lightly with salt and pepper. Place them in the hot oil. Sear for 1 minute and turn over. Cook another minute (cooking time is less with smaller shrimp). Add 1/2 cup of white wine to deglaze. Next add the Fra Diavolo Sauce; bring to a boil and remove the shrimp quickly. Adjust the sauce by stirring and reducing if too thin, adding a little water if too thick. Use a medium size pasta bowl or soup plate. Arrange the bread at the top of the plate (like rabbit ears) - next place the shrimp in a semi circle under the bread. Spoon the sauce over the bread over and garnish with the parsley leaves. Serve immediately.
Peel and devein the shrimp. Refrigerate until time to cook. Save the shells for stock.
TO MAKE THE STOCK
Place the olive oil in an 8 to 10- cup sauce pot. Add the shrimp shells, garlic and onion; cook over high heat for about 5 minutes until the onions start to lightly brown. Add the thyme, bay leaf and peppercorns; stir in and cook 1 more minute. Next add the wine and stock. After it boils, turn it down to a quick simmer and cook for 25 minutes, stirring occasionally. Season to taste with salt and black pepper. Strain and reserve. You should have 2 cups of stock.
TO MAKE THE SAUCE
Heat the olive oil in an 8 to 10-cup sauce pot over medium heat. Add the garlic and cook 1 minute. add the onions, crushed red pepper, oregano and fennel seeds. Cook another 5 to 6 minutes until the onions are soft. Add the shrimp stock and red sauce; simmer over medium heat for about 1/2 hour until thick. Reserve the sauce until 5 minutes before serving - best to keep the sauce warm or hot if possible.
TO ASSEMBLE
The shrimp cooks very quickly so have the other dishes you are serving with this ready to go. Brush the bread with garlic oil or olive oil and toast on the grill or broil until crisp.
Heat 2 tablespoons of olive oil in a large saute pan (12-14 inch). Season the shrimp lightly with salt and pepper. Place them in the hot oil. Sear for 1 minute and turn over. Cook another minute (cooking time is less with smaller shrimp). Add 1/2 cup of white wine to deglaze. Next add the Fra Diavolo Sauce; bring to a boil and remove the shrimp quickly. Adjust the sauce by stirring and reducing if too thin, adding a little water if too thick. Use a medium size pasta bowl or soup plate. Arrange the bread at the top of the plate (like rabbit ears) - next place the shrimp in a semi circle under the bread. Spoon the sauce over the bread over and garnish with the parsley leaves. Serve immediately.
