Shrimp Fra Diavolo I Made It

Shrimp Fra Diavolo

frankieanne 11 years ago
posted by Charrm1
Shrimp Fra Diavolo
This was so very, very good! I loved it. Just enough heat for me. I cut the recipe in half easily enough as well. I will definitely make this again especially the next time I have a dinner guest. Recipe said to just put it in a bowl and eat but I served it over some spaghetti (no linguini in the house!) to stretch out the recipe into two meals.
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lovebreezy 11 years ago said:

What a beautiful photo. I would have served it over pasta too.

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frankieanne 11 years ago said:

Thank you, Lovebreezy. This was really good. I was thinking of making it again this weekend.

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sparow64 11 years ago said:

Oooh yum! This looks fantastic. I'd want it over pasta, too. ding ding ding ding! We have a winner! : )

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frankieanne 11 years ago said:

Its really good and easy, sparow. I found a pound of shrimp in my freezer. I'm planning on making the full recipe this weekend. :)

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mommyluvs2cook 11 years ago said:

Yum! I've gotta make a trip to pick up some shrimp soon, Im out ;( This sounds so good with all those herbs!!! Pasta would be my pick too ;)

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notyourmomma 11 years ago said:

this looks wonderful, just the dish I need for the shrimp in the freezer. I'd probably chose a pasta or rice as a side too.

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pointsevenout 8 years ago said:

Good flavor. Used the full compliment of red pepper flakes. I'll cut it back to half the amount next time.
Had to saute the shrimp double the posted time.
Plated it over some 5-spice rice. Used real Szechuan peppercorn husks for the powder. It's supposed to numb the tongue and bring out the hotter pepper flavors. Didn't work so well this time. Maybe I need to double up the 5-spice powder portion to make it work better.

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frankieanne 8 years ago said:

Usually I don't like heat, pso, but I found the amount OK for me. I wouldn't think this would go well with five spice powder? It doesn't seem like a compliment, to me.

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pointsevenout 8 years ago said:

5-spice powder is all about the Szechuan peppercorn husks. They are supposed to numb the tongue so the fruitiness and smoky flavors of the other hot peppers are opened up to ones experience.

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