← Back to Search Results
sauteeing Abruzzo, American, Italian
Shrimp Fra Diavolo

Photo by: Joseph De Leo
Comments: 0
 

Recipe

In Italy the phrase “alla fra diavolo” (AH-lah dee-AH-voh-loh), which means “in Brother Devil’s style,” refers to a dish in which chicken is sprinkled heavily with black pepper and then grilled. In America, lobster fra diavolo became a popular restaurant dish in the 1930s—it was unknown in Italy, where they do not have American lobsters. It was one of the dishes my mother had to learn from my father’s mother, and cook properly, before she would believe that my mother was fit to marry her son.

The reference to “brother Devil” refers both to the red color of the lobster and the tomato sauce and to the hot bite provided by chile pepper in some form, which suggests that this might have originated with Abruzzese cooks who came to this country. While you may use cayenne pepper, the dried chile peppers give it a better flavor—adjust it to your degree of tolerance for hot peppers.

We’ve substituted shrimp for the lobster, but the dish may be made with either shellfish.

Yield: Serves 4

Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, crushed
  • One 28-ounce can Italian-style tomatoes, crushed or coarsely chopped, with juices
  • ¾ teaspoon dried oregano
  • Salt, preferably kosher
  • Freshly ground black pepper
  • ¼ teaspoon sugar
  • ½ teaspoon red pepper flakes or cayenne
  • 1¼ pounds shrimp, peeled and deveined

Directions

1. In a medium-size saucepan, heat the olive oil over low heat. Add the onion and garlic and cook, stirring, until softened, about 7 minutes.

2. Add the tomatoes, oregano, salt and pepper to taste, sugar, and red pepper flakes. Bring to a boil and cook, stirring occasionally, for 15 minutes.

3. Add the shrimp, increase the heat to medium, and cook until the shrimp are done, 3 to 5 minutes. Adjust the seasonings and serve at once.

Notes

Wine suggestion: Valpolicella


© 2000 John Mariani and Galina Mariani
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

315kcal (16%)
146mg (15%)
23mg (39%)
93mcg RAE (3%)
672mg
77mg
31g
6g
2g
12g
215mg (72%)
782mg (33%)
2g (12%)
16g (25%)
6mg (31%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
flavor Flavor
by Rocco DiSpirito
living-raw-food Living Raw Food
by Sarma Melngailis
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?