Recipe

Shrimp Diablo Recipe

	Mamafrog / All my dishes 1 year, 9 months ago Don't be afraid of the spice, you can control how hot this gets. The recipe below will leave you with a pleasant tingling sensation but not a burn; cut the pepper in half and you'll have just a hint of spice. Prep:30m Cook:30m Servings:6	Mamafrog
	shrimp wine brancy tomatoes

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Ingredients

1 pound medium large shrimp. Frozen, but uncooked. Peeled and deveined

1 tsp crushed red pepper flakes

6 tbsp good olive oil

1 1/2 tbsp salt

1/4 cup cognac or brandy

4 tbsp minced garlic (12 cloves) I love garlic, but I don't recommend adding more

1/2 tsp sugar

28 oz can diced, unflavored tomatoes, drained

1 cup dry white wine (Sauvignon Blanc is good, Chardonnay is not)

1/4 cup chopped parsley

1 pound linguini

1/3 c heavy cream

2 oz capers, drained and rinsed

Directions

Get a big ol' pot of salted water on the stove to boil. Heat a heavy, 12-inch skillet on high for about 4 minutes. This is very important; don't go too fast. The pan needs to be really, really hot. While the pan heats, toss the shrimp with half the red pepper flakes, 2 tbsp of the olive oil, and 3/4 tsp salt. Stir them around to coat the shrimp and let them sit.

When the pan is really, really, really hot, dump in the shrimp and use a wooden spoon to spread them out into a single layer. Let them just sit there for 30 seconds; the bottoms will turn a mottled brown. Remove from heat and stir the shrimp so their other sides are down. Add the brandy and wait just a second or two. Put the pan back on the heat and wave a match over the pan until the brandy lights. Watch your eyebrows! Shake the skillet until the flames die down. Pour the whole mess into a holding bowl.

Let the skillet cool a bit. Return to a low heat. Add 3 tbsp of the garlic and 3 tbsp of olive oil. Cook the garlic, stirring all the time until it is well cooked - about 6 minutes or until straw colored, not brown.

Add the rest of the pepper flakes, 3/4 tsp salt, sugar, tomatoes, and wine. Make sure the tomatoes are drained or you'll have good tasting but watery sauce. Simmer on medium high for 8 minutes.

While the sauce simmers, add the pasta to the boiling water.

Add the shrimp and all their juices, the rest of the garlic, and the parsley. Simmer until the shrimp are hot again. Add cream and capers.

When the pasta is done, drain it - saving 1/3 cup of the pasta water. Put the pasta in a big bowl, add the reserved water back and about 1/2 cup of the sauce. Toss well.

You can now either add the sauce and serve family style, or put the pasta into bowls and top each with sauce.

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Comments

abermouse 1 year, 9 months ago said:
Yum!

mrgresch 1 year, 3 months ago said:
Nice recipe. But I'm curious as to why you use frozen shrimP? I see alot of recipes calling for frozen and is that because availability? Milwaukee doesn't have great shrimp but on occasion we do get some decent fresh ones but I also use frozen but I think they aren't very good.

mamafrog 1 year, 3 months ago said:
Availability, definitely.

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