Buddha's Shrimp Fra Diavolo a la DSG Recipe
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Ingredients
-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 -1 pinch mace -1 pinch clove
How to make Buddha's Shrimp Fra Diavolo a la DSG
- 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 sauté 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 sauté until translucent, about 5 minutes.
- Add the tomatoes with their juices, wine, garlic, oregano, clove and mace. 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.
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