Shrimp Diavolo Recipe

Shrimp Diavolo Recipe

  • 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.
  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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