Shrimp Fra Diavolo
This shrimp dish is most extravagant if made with big, crunchy shrimp, but if you are price-conscious, medium-sized or even small shrimp will still be delicious. Keep in mind that the cooking time decreases as the size of the shrimp decreases. The amount of peperoncino you use to obtain the “Fra Diavolo,” or “Brother Devil,” is to your liking. Fra Diavolo sauce, originally made with lobster chunks still in the shell, is a creation of Italian immigrants in New York City at the turn of the twentieth century.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Pour 1/4 cup of the olive oil and the garlic into a large skillet over medium-high heat. Once the garlic begins to sizzle, add half of the shrimp and the thyme sprigs. Season shrimp with 1/2 teaspoon salt, and toss just until the shrimp are seared (but not fully cooked), a minute or two. Remove the shrimp to a plate with tongs, and repeat with the remaining shrimp and another 1/2 teaspoon salt.
Step 2
Once all of the shrimp have been seared and removed, add the celery to skillet and cook until wilted, about 2 to 3 minutes. Add the peperoncino, letting it toast for a minute, then pour in the tomatoes. Slosh out the can with 1 cup hot water, add that to the skillet, and stir. Season with the remaining 1/2 teaspoon salt. Bring the sauce to a simmer, and cook until the celery is tender and the sauce has thickened, about 15 minutes. Stir in the capers, return to a boil, and return the shrimp. Simmer until the shrimp are just cooked through, about 2 to 3 minutes. Stir in the parsley, and drizzle with the remaining 2 tablespoons olive oil. Serve immediately, over rice or polenta.
