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Home Tuna Rice Salad With Feta Cheese

Shrimp Diablo Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 3

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  • mamafrog 16 years ago
    Availability, definitely.
    Was this review helpful? Yes Flag
  • mrgresch 16 years ago
    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.
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  • abermouse 17 years ago
    yum!
    Was this review helpful? Yes Flag

The Cook

mamafrog Elizabeth, PA

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