Shrimp fra Diavolo

You watch the Food Network or the Cooking Channel, right?  You should, because it’s a great resource for anyone from novice to expert cook.  You’ll easily find a shortcut, new method or some kind of inspiration to try something new.  You may actually like it. But the ultimate goal is to get HER to love it, so start watching!

While I sing these network’s praises, I am not a huge fan.  I find them out of touch when it comes to healthy eating, and wrote about it in the Huffington Post earlier this year.   So imagine my surprise as I watched one of their unhealthiest culprits, Aaron McCargo, make a delectable and fantastic Shrimp fra Diavolo.

Aaron made some modifications to this dish, so it’s not entirely traditional. But who cares? Your woman will eat every bite.   This dish is already healthy (unless you’re watching cholesterol), and pumped up with flavor by adding a generous amount of cilantro, basil and oregano along with ample garlic.  Fresh ingredients are all you need to make a dish flavorful without adding fat. And when you place the shrimp on top of polenta, rice pasta (I don’t eat wheat products, and recommend anyone to avoid it), or even a simple plate of rice (preferably whole grain) – and you have a 5-star, successful dish. It gets extra points for ease, and makes you look like you spent time learning how to cook in a professional kitchen.

I don’t have to remind you to ask her what she likes, right? Maybe she’s not up for peeling shrimp, in which case you’ll make sure shells and tails are pulled off beforehand. Or perhaps she’s not into shellfish, and you can change the main ingredient to chicken.   Just ask first before you write her off as ungrateful or high maintenance. Every woman wants to know that her opinion matters. And that you’re listening.

Shrimp fra Diavolo is a successful CTGL dish. Present this to her, and want for nothing more after she takes the first bite.

Shrimp fra Diavolo (with a few CTGL modifications) from the Food Network show Big Daddy’s House

  • 1 pound shrimp, peeled and deveined, tail-on (or tail-off, remember to ask her first!!)
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh oregano
  • 4 tablespoons extra-virgin olive oil
  • Crushed red pepper flakes to taste (ask if she likes spice!)
  • 2 tablespoons minced garlic
  • 1 small red onion, finely chopped
  • 1/2 cup red wine
  • 1 can crushed tomatoes
  • 1 lemon, juiced

Sprinkle the shrimp with salt and pepper.  Add 2 tablespoons olive oil to a medium saute pan and cook the shrimp, turning halfway, until they turn pink, 3 to 4 minutes.  Don’t let them cook too long, or they’ll get rubbery.  Remove them from the pan and set them aside.

In a saute pan over medium heat, add the remaining 2 tablespoons olive oil and onions. Cook for 5 minutes while stirring occasionally, until the onions begin to soften and is translucent.  Add the remaining 2 tablespoons of garlic and cook, stirring, 30 seconds longer.   (Not too long, burned garlic makes us turn up our noses.)

Add red pepper flakes and the cilantro, basil and oregano. Stir together and cook for a minute. Pull the pan away from the flame and add the wine. Return the pan back to the heat and let the wine reduce a bit, for about 2 minutes. Then stir in the crushed tomatoes. Season with salt and pepper and simmer for 3 to 5 minutes. Add the lemon juice. Mix in the cooked shrimp, and you’re ready to serve!

Did I mention to taste it first? It might need a little more of this or that, be it salt, crushed red pepper or more lemon. Trust yourself, you know what tastes good. Ask if she needs anything, and you won’t need much later.

About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
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One Response to Shrimp fra Diavolo

  1. Pingback: Episode 4: Shrimp Fra Diavolo on Valentine’s Day | Cook This…Get Laid

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