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Shrimp Diavolo Recipe-700

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If hot as the "devil," is too hot, use less of the hot red pepper

Yield: Makes 4 servings
Prep time: 5 Mins
Cooking time: 20 Mins


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, seeded and sliced
  • 3 garlic cloves, minced
  • ½ cup dry white wine
  • 1 cup canned crushed tomatoes
  • ½ tsp crushed hot red pepper, or more to taste
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tsp Worcestershire sauce


1. Heat the oil in a large frying pan over medium heat. Add the onion and cook about 5 minutes, until beginning to turn golden. Add the red pepper and cook for 5 minutes more, until softened.

2. Stir in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and boil about 2 minutes until reduced by half.

3. Stir in the tomatoes and bring to a boil. Reduce the heat to medium-low and simmer about 5 minutes, or until slightly reduced. Season with crushed hot pepper.

4. Stir in the shrimp and cook about 3 minutes, or until they turn opaque. Stir in Worcestershire sauce and serve immediately.

Good with steamed rice.


Shrimp á la Basquaise

Dice the red pepper and add 1 diced green pepper. Cook as above, omitting the Worcestershire sauce.


Prepare ahead:

The sauce can be prepared up to 2 hours ahead; add the shrimp just before serving.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

241kcal (12%)
94mg (9%)
34mg (56%)
84mcg RAE (3%)
171mg (57%)
264mg (11%)
1g (7%)
9g (14%)
4mg (21%)

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