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Shrimp Diavolo

Updated February 23, 2016

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

Prepare ahead:

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

Makes4 servings

Preparation Time5 min

Preparation Time - Text5 mins

Cooking Time20 min

Cooking Time - Text20

CostModerate

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Mealdinner, lunch

Taste and Texturehot & spicy

Ingredients

  • 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

Instructions

  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.

  5. Good with steamed rice.

  6. Variation

  7. Shrimp á la Basquaise

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

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