The paleo solution

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

1. In a medium bowl, combine the shrimp, red pepper flakes and salt and pepper.
2. 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.
3. 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.
4. Add the shrimp (and any accumulated shrimp juices) and the basil to the skillet and stir to blend all the flavors together.
5. 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.