Seafood Fra Diavolo
Sauce is adapted from Cooks Illustrated
Ingredients
- 1 ½ pounds (26 to 30 count) shell on shrimp, peeled and deveined, reserve shells
- ½ 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
- ½ to 1 teaspoon crushed red pepper flakes just depends how spicy you like it
- ½ teaspoon dried oregano
- 2 anchovy fillets
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh flat leaf parsley
Instructions
Prepare calamari: see notes
- Toss shrimp with salt; set aside.
- 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.
- Heat 1 tablespoon olive oil in large skillet over high heat until shimmering.
- 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.
- Pour contents of skillet into colander set over a bowl. Discard shrimp shells; reserve liquid.
- 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.
- Add stuffed calamari, cover and simmer for 18 to 20 minutes, turning once, or until tender.
- During last 5 minutes of cooking time add shrimp. Stir in basil and parsley.
- Serve over pasta or with a nice piece of crusty bread.
- Fry up some tentacles as a garnish to really gild the lily.
Notes
Stuffed Calamari
6 tablespoons butter
2 cloves, minced garlic
¼ cup squid tentacles, minced
¼ cup chopped clams
juice of ½ lemon
¾ 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.
Nutrition
Serving: 1 servingCalories: 241kcalCarbohydrates: 12gProtein: 26gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 183mgSodium: 509mgPotassium: 752mgFiber: 3gSugar: 6gVitamin A: 552IUVitamin C: 17mgCalcium: 137mgIron: 3mg
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