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Shrimp from the Devil

Posted Oct 17 2008 9:03pm
Is it cold where you are at?  This is a great recipe for a cold night.  My brother Chris gave me this recipe last week-end when I was talking to him through email.  He is a great cook.  Both of my brothers are.  I told him I would blog about it this week since I was planning on making something with shrimp.  This fit the bill perfectly.  He originally got the recipe from the food network.  The recipe below is exactly as he gave it to me.  I made some minor changes as I went along which I will explain below in parenthesis.

Shrimp from the Devil
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

(I added a tablespoon of tomato paste and about a tablespoon of agave syrup)

Toss the shrimp in a medium bowl with 1 teaspoon of salt (I did not use that much salt, I just sprinkle a little on it) and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minute

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 saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. 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.

(At this point I added about 1 cup of brown rice to the skillet and cooked until it was bubbly.  My son and his girlfriend got me a rice cooker for Christmas.  This is the handiest appliance.  It will make about 10 cups of cooked rice.  Plain rice freezes very well.  So I froze it all in ziplock baggies and pull it out as needed.  In this case I thawed it slightly and added what I needed to the pan. Cooking and freezing your rice is a huge time saver!)

I really liked this recipe.  It can be changed several ways.  If you like it spicier, you could add Tabasco sauce.  If you don’t like spicy food then leave out the crushed peppers.  You could also add green peppers, artichoke hearts, broccoli or any other vegetable really.  I love recipes that have a really good base that I can change just slightly according to my mood.  It is naturally gluten free and dairy free!  And I’m sure you could make it with tofu if you are vegetarian.

A big thanks to my big brother Chris!

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