Gamberi del Diavolo
Source of Recipe
the web
Recipe Introduction
Or for you non Italian speakers, Shrimp of the Devil, a little something
I have been working on perfecting and finally nailed it. Took some into
my favorite Italian restaurant in town and they are considering adding
it to the menu.
List of Ingredients
1lb 21-35 count shrimp, shelled and deveined
1 28oz can whole roma/plum tomatoes
1/4 C EV Olive Oil
3 Cloves of garlic, minced/crushed
1-2 TSP Crushed red pepper flakes, depnding on how spicy you like it
1 TSP dried oregano
2 TBSP Fresh basil, chopped
Salt and Pepper to taste
1 lb cooked pasta, your choice although I prefer penne or linguineRecipe
Place shrimp in a bowl, cover with cold water and add a teaspoon of
sugar and a teaspoon of salt. Let sit for 30 minutes, then drain and
rinse.
In a large, heavy sauce pan over medium heat, slowly warm the oil. Add
the garlic, oregano and red pepper flakes. Cook until the garlic starts
to turn golden brown. Crush the tomatoes by hand and add to the saucepan
along with all juices from the can. Raise heat to med-high and bring to
a slow boil. Salt and pepper to taste. Add shrimp to pan, cover and cook
for 7 to 8 minutes, or until shrimp are firm but not too firm (nobody
likes rubber shrimp). Pour over your pasta of choice and garnish with
the fresh chopped basil.
|
|
member logon
