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Shrimp and Stuffed Calamari Fra Diavolo


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  • Author: Lisa Keys
  • Total Time: 1 hour 30 minutes
  • Yield: serves 6

Description

 Sauce is adapted from Cooks Illustrated


Ingredients

Scale

prepare the stuffed calamari first (see recipe in Notes)

1 1/2 pounds (26 to 30 count) shell on shrimp, peeled and deveined, reserve shells

1/2 teaspoon kosher salt

1 (28 oz) can crushed tomatoes

3 tablespoons olive oil

1 cup dry white wine (I like Bogle Chardonnay)

6 cloves garlic, minced

1/2 to 1 teaspoon crushed red pepper flakes (just depends how spicy you like it)

1/2 teaspoon dried oregano

2 anchovy fillets

1/4 cup chopped fresh basil

1/4 cup chopped fresh flat leaf parsley


Instructions

  1. Toss shrimp with salt; set aside.
  2. Pour tomatoes in a fine mesh colander set over a bowl to drain for about 5 minutes. Transfer drained tomatoes to a bowl and reserve the juice. Do not rinse colander.
  3. Heat 1 tablespoon olive oil in large skillet over high heat until shimmering.
  4. Add reserved shrimp shells and cook, stirring frequently, for 2 to 4 minutes or until skillet starts to turn brown. Carefully, add wine and simmer 2-4 minutes or until reduced to about 2 tablespoons. Add reserved tomato juice to skillet; simmer for 5 minutes.
  5. Pour contents of skillet into colander set over a bowl. Discard shrimp shells; reserve liquid.
  6. Heat remaining olive oil in skillet over medium heat. Add garlic, crushed red pepper and oregano, stirring for 1 minute. Add anchovies, breaking them up with a wooden spoon. Add tomatoes and reserved tomato juice mixture. Increase heat to medium-high and simmer for 5 minutes or until thickened.
  7. Add stuffed calamari, cover and simmer for 18 to 20 minutes, turning once, or until tender.
  8. During last 5 minutes of cooking time add shrimp. Stir in basil and parsley.
  9. Serve over pasta or with a nice piece of crusty bread.
  10. Fry up some tentacles as a garnish to really gild the lily. 

Notes

Stuffed Calamari

6 tablespoons butter

2 cloves, minced garlic

1/4 cup squid tentacles, minced

1/4 cup chopped clams

juice of 1/2 lemon

3/4 cup panko bread crumbs

6 squid bodies

1 tablespoon chopped flat leaf parsley

kosher salt and fresh ground pepper

Melt 5 tablespoons butter in skillet over medium heat. Add garlic, tentacles and clams; cook, stirring, for 1 minute. Scrape contents of skillet into a medium bowl. Add lemon juice and panko; mix well. Fill the squid bodies with stuffing (use your hands); secure ends with wooden toothpicks. Melt remaining 1 tablespoon butter in same skillet over medium heat. Add stuffed squid and brown on both sides--just a minute or two per side.

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Main dish
  • Method: stovetop
  • Cuisine: Italian