There was a time when I used to walk down to South Street Seaport in New York from Greenwich Village just to have the Lobster Fra Diavolo at a wonderful little Italian place just to one side of the FDR overpass. It was a special occasion to do this and the walk down there made it even moreso. We came across this recipe in Food & Wine by Anna Theoktisto and it is remarkably tasty, simple, easy and, if you want, it can pack a bite (hence the Diavolo in the name). And it reminds us of New York.
For this you’ll need: 1/2 yellow onion (diced), x4 cloves garlic (diced), 1 Tbsp tomato paste, 3/4 tsp crushed red pepper (plus more for extra seasoning), x1 28oz can of diced or crushed tomatoes, 1/4 cup fresh oregano (chopped), 1-1/4 lb fresh shrimp (peeled and deveined), salt, olive oil.
Heat about 2 Tbs olive oil in a large skillet over medium heat. Add the chopped onion and sauté until just beginning to brown and soften – about 3-4 mins. Add the garlic and 3/4 tsp crushed red pepper and stir well until combined and fragrant – about 1 min. Add the tomato paste and stir well to combine everything and cook until the paste begins to darken – about 2 mins. Add the tomatoes plus just a little bit of water (slosh about 1/4 cup in the can to get what’s left behind and pour that into the skillet as well), the oregano and a good dash of salt. Stir well and bring to a gentle boil/simmer.
Reduce the heat and cook, uncovered, until the excess water has cooked off and the sauce is thickened – about 25 minutes. Bring the heat up to medium/high again and add the peeled shrimp. Make sure that the are covered by sauce and turn them at least once to cook thoroughly – about 4-5 mins.
Add additional crushed red pepper to dial up the spice level if you like. Another 1/2-1 tsp will do the trick.
Stir well and serve on its own, over pasta and/or with some crusty/toasted/oil brushed baguette.
Dinner at Our Place 