Creamy Shrimp Fra Diavolo
1 pound extra-large shrimp (16- to 20-count), peeled and deveined
2 teaspoons crushed red pepper flakes
Pinch of salt and freshly ground black pepper
2 tablespoons olive oil or other cooking oil of choice
1 medium yellow onion, peeled and sliced
5 cloves garlic, peeled and minced
One 14ВЅ-ounce can diced or crushed tomatoes (San Marzano or home canned are best!)
ВЅ cup dry white wine (optional)
ВЅ cup unsweetened coconut milk
1 tablespoon minced fresh basil
- In a medium bowl, combine the shrimp, red pepper flakes and salt and pepper.
- Heat the oil over medium-high heat in a large skillet that is already hot. Add the shrimp (being careful not to overcrowd the skillet) and sautГ© for about 2 to 3 minutes, or until just barely cooked through. If the skillet will be overcrowded, cook the shrimp in two batches. With tongs or a slotted spoon, remove the shrimp to a clean plate and set aside.
- Add the onions and garlic to the skillet in which the shrimp were cooked, and sautГ©, stirring, until the onions are translucent, about 4 to 5 minutes. Stir in the tomatoes with their juices, wine and coconut milk, and then reduce the heat to medium and cook for about 10 minutes, or until the sauce thickens slightly.
- Add the shrimp (and any accumulated shrimp juices) and the basil to the skillet and stir to blend all the flavors together.
- Remove the shrimp from the heat and serve at once.
VARIATIONS: While this recipe calls for shrimp, you could easily use scallops, chicken or pretty much any other protein of your choosing. If you don’t feel like a creamy dish (or you are averse to coconut), simply leave the coconut milk out.
