Happy Friday my friends. I hope this week has been kind to you and that you are winding down and getting ready for this holiday weekend. You know Labor Day is a classic grilling day and right now there is much “debate” going on in my house about what and who will be grilling. There may be a compromise in sight though. I was thinking about trying a slow cooker rib recipe so if I do that and focus on side dishes the boys can argue without me over who gets to be master of the grill.
Anyway, when the dust from that debate settled I realized I had not planned a Food Star Friday meal. Dang it! So after browsing Food Network and The Cooking Channel I was still at a loss as to what I would make. That was when I got the idea to pose the question to my Facebook and Twitter followers. I asked people to give me the name of a food star and a protein. After several hours of responses the protein I would be using was quite clear – shrimp. OK I love shrimp so I was excited about that idea. But the food star was not as easy. I never really thought about how many food stars there are out there. Wow you all came up with some great people. It was a very close race but Giada was the winner. As soon as I realized she was the food star I knew exactly what I was going to make. I have watched the show that she makes this dish on several times and it always looked and sounded so good to me. Why I didn’t come up with this idea I don’t know, but I am sure glad that you all did it for me. It was fantastic!
Shrimp Fra Diavolo
- 1 pound large shrimp, peeled, deveined
- 1 teaspoon salt, plus additional as needed
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons olive oil, plus 1 to 2 tablespoons
- 1 medium onion, sliced
- 1 (14 1/2-ounce) can diced tomatoes
- 1 cup dry white wine
- 3 garlic cloves, chopped
- 1/4 teaspoon dried oregano leaves
- 3 tablespoon chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.