Shrimp Far Divila
From chefmeow 16 years ago
- 20 minutes to make
- Serves 4
SHRIMP FAR DAVILA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baker Estate in Sachse Texas in 1987.
Ingredients
- 2 pounds large shrimp peeled deveined and butterflied shopping list
- 1-1/2 cups all purpose flour shopping list
- 1/2 cup fine quality olive oil shopping list
- 6 small garlic cloves peeled shopping list
- 1 cup dry white wine shopping list
- 1/4 teaspoon dried oregano shopping list
- 1/2 teaspoon dried red pepper flakes shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 4 cups hand crushed canned Italian plum tomatoes shopping list
- 8 fresh basil leaves torn shopping list
How to make it
- Dredge shrimp in flour patting to make sure all sides are well coated.
- Heat oil in large sauté pan over medium high heat.
- When oil is very hot but not smoking add shrimp and sauté 2 minutes.
- Stir in garlic and sauté an additional minute.
- Remove from heat and drain off excess oil then set aside and keep warm.
- Return pan and garlic to medium high heat.
- Stir in wine, oregano, pepper flakes, salt and pepper then bring to a boil and cook 3 minutes.
- Stir in tomatoes and cook 15 minutes then stir in basil and shrimp and cook 5 minutes more.
People Who Like This Dish 2
- cherylannxo Santa Nella, CA
- flavors Algonquin, IL
- chefmeow Garland, TX
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