Shrimp Fra Diavolo

Zutaten

• 3 heads of garlic plus 3 cloves grated
• 2 tablespoons calabrian chilis, chopped
• 3/4 cup roasted red peppers, jarred
• 1 28 ounce can San Marzano whole tomatoes, crushed by hand
• 1/4 cup dry white wine, (optional) I use Sauvignon Blanc
• 1/4 cup quality extra virgin olive oil plus extra for shrimp
• 1/4 cup shallots, diced
• 1 1/2 teaspoons sugar
• 1 pound large shrimp, deveined and shells removed
• pimentón or smoked paprika
• kosher salt, I use Diamond Crystal brand
• freshly cracked black pepper
• 1 teaspoon flat leaf parsley, chopped

Zubereitung

1. 1

   Preheat oven to 400°F

2. 2

   Cut ½ inch from top of head of garlic. Drizzle top of heads with olive oil, making sure oil gets into the cloves. Wrap in foil and roast in the oven for 45 minutes. Note, if using smaller heads of garlic, check after the 30 minute mark. The end result should resemble a caramelized color. Once fully roasted, remove from foil and set aside to cool.

3. 3

   Meanwhile, start working on marinating the shrimp. Place clean and deveined shrimp in a bowl and season with kosher salt, freshly cracked pepper, pimentón (or smoked paprika), 1 teaspoon olive oil, and grated garlic. Mix well and set aside to allow flavors to marry.

4. 4

   When roasted garlic is cool enough to touch, squeeze garlic from the bottom until cloves begin to spill from the top and place cloves into a blender. Repeat with remaining two heads. Add roasted peppers and blend until smooth.

5. 5

   In a dutch oven over medium-high heat, add olive oil, shallot and calabrian chilis. Cook for 2 minutes or until shallot and chilis are fragrant. Add hand-crushed tomatoes and wine (if using). Once mixture comes to a boil, lower to a simmer and cook for 10 minutes, stirring occasionally. Add sugar and season to taste with kosher salt.

6. 6

   Cook shrimp while tomato sauce is simmering. In a sauté pan, add 2 teaspoons olive oil then add shrimp. Cook shrimp for 4-6 minutes or just until plump. Do not overcook as shrimp will become rubbery.

7. 7

   When ready to serve, spoon fra diavolo sauce into a bowl then top with shrimp and chopped parsley. Conversely, you can add cooked shrimp to the sauce, mix, then plate. Serve with crusty bread.