Shrimp Fra Diavolo

Dis 'n Dat

(Originally published on Seriously Good on 01/16/06.)

Slashfood declared Tuesday to be D-day. The deal is to do something food oriented involving the letter "D." I was determined to distinguish myself and dispense with dreary and dyspeptic dystopian dreams. I imagined a dynamic dish of delicacies dripping with devilish delights. I…

…ran out of words using "D" and decided to fix Shrimp Diavolo.

Shrimp Diavolo

1/2 lb shrimp -- peeled
1/2 tsp coarse salt
1/2 tsp crushed red pepper
2 tbsp olive oil
1/2 ea small onion -- diced
1 clove garlic -- sliced
1/4 tsp dried oregano
1/2 c white wine
1/2 c diced tomatoes
1 tbsp fresh parsley -- chopped

Toss shrimp with salt and red pepper and allow to sit a few minutes. Heat olive oil in a skillet over medium heat, add shrimp and cook about 1 minute per side. Reserve shrimp on a plate. Saute onion I oil until translucent. Add garlic and oregano and cook another minute. Add wine and reduce by half. Add tomatoes and heat thoroughly. Add shrimp and cook another minute. Sprinkle with parsley and serve immediately. Serves 2.

I served this with cheese tortolini dressed with an Italian herb mix and olive oil.

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