ISO: Shrimp Fra Diavolo With Feta, 1998

[tuff2000]

This shrimp recipe is mentioned quite a bit through out the boards, yet I can't seem to locate the actual recipe. Would someone who has this recipe mind sharing it? Please? thanks:)

Tara:)

[wallycat]

Is this the recipe you're looking for ???
Editing to say, this must not be it....I'll keep looking...

Shrimp Fra Diavolo With Linguine
Serves 4 to 6

Tongs are the ideal tool for moving the shrimp in the pan. One teaspoon of red pepper flakes will give the sauce a little kick, but you may want to add more depending on your taste for fire.

1 pound medium shrimp (31 to 35 per pound), peeled and deveined if desired
1 teaspoon crushed red pepper flakes
(or more, to taste)
6 tablespoons extra-virgin olive oil
11/2 tablespoons salt
1/4 cup cognac or brandy
1/4 cup minced garlic (about 20 small, 12 medium, 10 large, or 5 extra-large cloves) from
1 or 2 heads
1/2 teaspoon sugar
1 (28-ounce) can diced tomatoes, drained
1 cup dry white wine, such as Sauvignon Blanc
1 pound dried linguine or spaghetti
1/4 cup minced fresh parsley leaves

1. Bring 4 quarts water to a boil in large Dutch oven or stockpot.

2. While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp with half of red pepper flakes, 2 tablespoons olive oil, and ¾ teaspoon salt. Add shrimp to hot skillet and quickly arrange in single layer; sear until bottom of shrimp forms small spot of crust, about 30 seconds. Remove skillet from heat, turn shrimp over, and add cognac; pause until cognac has warmed slightly, about 5 seconds, and return to high heat. Wave lit match over pan until cognac ignites, shaking pan. When flames subside, 15 to 30 seconds later, remove shrimp to medium bowl and set aside.

3. Allow empty skillet to cool, off heat, for 2 minutes; return to burner over low heat; add 3 tablespoons olive oil and 3 tablespoons garlic and cook, stirring constantly, until garlic foams and becomes sticky and straw colored, 7 to 10 minutes. Add remaining red pepper flakes and 3/4 teaspoon salt, sugar, tomatoes, and wine, increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes longer. Stir in reserved shrimp (with accumulated juices), remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer. Off heat, stir in remaining 1 tablespoon olive oil.

4. Meanwhile, add linguine or spaghetti and 1 tablespoon salt to boiling water, stir to separate pasta, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now empty Dutch oven or stockpot; add about 1/2 cup sauce (sauce only, no shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving plates, top with a portion of sauce and shrimp, and serve immediately.

[wallycat]

Is this it??

Shrimp with Feta

Ingredients
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons olive oil
Cooking spray
1/4 cup coarsely chopped Vidalia or other sweet onion
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried dill
1/4 teaspoon crushed red pepper
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
1/3 cup dry white wine
1 1/2 pounds peeled and deveined large shrimp
1 (4-ounce) package crumbled feta cheese
Chopped parsley (optional)

Directions
Cook rice according to the package directions.

While rice cooks, heat oil in nonstick skillet coated with cooking spray over medium-high heat. Add onion; saut° 4 minutes. Stir in parsley and next 7 ingredients (parsley through garlic); cook 3 minutes. Stir in wine and shrimp. Cover; cook 3 minutes or until shrimp are done. Remove from heat; sprinkle with cheese. Serve over rice. Garnish with parsley, if desired.

Preparation Time: 12 minutes
Cooking Time: 10 minutes

Servings/Serving Size: Yield: 4 servings (serving size: 1 3/4 cups shrimp mixture and 1/2 cup rice).

Nutrition Facts (per Serving):
457 calories; 42.5 g carbohydrates; 284 mg cholesterol; 11.9 g fat; 887 mg sodium; 43.6 g protein; 0 mg calcium; 6.2 mg iron; 3 g fiber

[catharine]

I am at work and without my recipes, but I don't think either of those are it. I know which recipe you are talking about, though. It is Shrimp Fra Diavolo with Feta and is one of my absolute favorites. If no one else posts it, I will try to do so this week.

[tuff2000]

Thanks Wallycat. I am not sure if that is it or not, because I have only seen the name of the recipe. I don't even know the exact ingredients. All I know is that it is from 1998 (I think) It's the shrimp fra diavolo that uses the arrabbatia sauce. But, thanks for the 2 recipes you posted. They look delicious:)
Tara

[masimmons]

I think the recipe Wallycat posted comes from Cook's Illustrated. I don't have my copy here, but if it is the same, this is just wonderful! Its one of my husband's favorites. I usually don't add all the garlic (I'd have heartburn for days), but it is still really good.

Do you think the shrimp recipe you are looking for is one that is supposed to be made in a baking bag and has basil in it too? I'm adding it just in case. This is really good too, but may not be what you have in mind.

Baked Shrimp with Feta Cheese-CL June 2000, pg. 150

1 teaspoon olive oil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound medium shrimp, peeled & deveined
3 garlic cloves, minced
Cooking spray
1/2 cup dry white wine
3 cups diced plum tomato (about 3/4 pound)
3/4 cup (3 oz.) finely crumbled feta cheese
4 cups hot cooked linguine (about 8 oz. uncooked)
1/4 cup minced fresh parsley

1. Preheat oven to 350 degrees
2. Heat oil in a lg. nonstick skillet over med-hi heat. Add the oregano and next 4 ingredients (oregano through garlic); saute for 3 minutes. Spoon the shrimp mixture into a 11x7-inch baking dish coated with cooking spray.
3. Add wine to skillet; cook over low heat until reduced to 1/4 cup (about 3 minutes). Stir in tomato and pour over the shrimp mixture. Sprinkle with cheese, and bake at 350 degrees for 10 minutes. Serve the mixture over pasta, and sprinkle with parsley. Yield: 4 servings (serving size 1 c. pasta, 1 c. shrimp mix., and 1 Tablespoon parsley).

[Terrytx]

How about this


* Exported from MasterCook *

Shrimp Fra Diavolo with Feta

Recipe By :Cooking Light-9/98
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
24 medium shrimp, peeled, and deveined -- (about 1 lb)
1 tablespoon lemon juice
4 cups hot cooked linguine (about 8oz uncooked
pasta)
3 cups Arrabbiata Sauce (see recipe)
3/4 cup (3oz) crumbled feta cheese

1. Heat the olive oil in a nonstick skillet over med. heat. Add shrimp, and saute 3 min. or until done. Drizzle shrimp with lemon juice, and set aside.
2. Place 1 cup linguine on each of 4 plates; top with 3/4 cup Arrabbiata Sauce. 6 shrimp, and 3 tbl. cheese.

454 cal, 9.9g fat, 30.3g carb, 61.7g carb, 5.4g fiber, 148mg chol, 6.4mg iron, 716mg sod



NOTES : Make sure you prepare the pasta and Arrabbiata Sauce before you saute the shrimp for this devilishly spicy dish.

Or try Red Wine ad Rosemary sauce




* Exported from MasterCook *

Arrabbiata Sauce

Recipe By :Cooking Light-9/98
Serving Size : 1 Preparation Time :0:00
Categories : Sauces/Condiments/Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic -- minced
1/2 cup dry red wine or 2 tb. balsamic vinegar
1 tablespoon sugar
1 tablespoon chopped fresh or 1 tsp. dried basil
1 teaspoon crushed red pepper
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
2 cans (14.5 oz each) diced tomatoes -- undrained
2 tablespoons chopped fresh parsley

Heat oil in a saucepan or large skillet over med-high heat. Add onions and garlic; saute 5 min. Stir in wine and next 8 ingred.; bring to a boil. Reduce heat to med., and cook, uncovered, about 15 min. Stir in parsley. Yield 3 cups (serving size: 1 cup)
133 cal, 2.5 g fat, 4.4g pro, 26.7 g carb, 4.2 g fiber, o mg chol, 3 mg iron, 468 mg sod,

NOTES : This spicy sauce gets its name from ARRABBIARE, which means "to get angry" in Italian.

[catharine]

I did a search and all I found is that the recipe is on page 93 of the 1999 annual, from September 1998. I just found it:

http://members.aol.com/nickaduck/shrimp1.htm

Shrimp Fra Diavlo with Feta

1 teaspoon olive oil

24 medium shrimp (about one pound) -- peeled and deveined

1 tablespoon lemon juice

4 cups hot cooked linguini -- (about 8oz uncooked)

3 cups Arrabbiata Sauce

3/4 cup (3oz) crumbled feta cheese

Heat the olive oil in a nonstick skillet over medium heat. Add shrimp, and sauté 3 minutes or until done. Drizzle shrimp with lemon juice, and set aside.

Place 1 cup linguine on each of 4 plates; top with 3/4 cup Arrabbiata Sauce, 6 shrimp, and 3 tablespoons cheese. Yield: 4 servings.

- - - - - - - - - - - - - - - - - -

NOTES : 7 WW points per serving ........ This is REALLY good!



Arrabbiata Sauce

1 teaspoon olive oil

1 cup onion -- chopped

4 cloves garlic -- minced

1/2 cup dry red wine or -- 2T balsamic vinegar

1 tablespoon sugar

1 tablespoon chopped fresh basil -- or 1tsp dried

1 teaspoon crushed red pepper

2 tablespoons lemon juice

1/2 teaspoon dried Italian seasoning

1/4 teaspoon black pepper

2 14.5 oz cans diced tomatoes -- undrained

2 tablespoons chopped fresh parsley

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 8 ingredients (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. Yield: 3 cups (serving size 1 cup).

- - - - - - - - - - - - - - - - - -

NOTES : 1 WW point per serving


NOTE from Catharine - this Arrabiata sauce is excellent. I have used it by itself and everyone loves it.

[masimmons]

How did I manage to miss that one? I'll have to try it too!

[tuff2000]

That looks like the one! Thank you everyone, this BB is the BEST:)

[knunes]

That first Shrimp Fra Diavolo recipe you posted was the first time it ever occurred to me to make this dish at home. I often order fra diavolo in restaurants. I tried it tonight and it was FABULOUS. Nothing terribly difficult, although the timing of the pasta and the other stuff was a little tricky. This had just the right kick to it for me. I will definitely make this again.

[tuff2000]

I just wanted to bump up this thread, because we had this recipe tonight and it was AWESOME! Even my DF who is not much of a shrimp "person" had seconds. He absolutely loved it as much as my DM and myself. We added extra fresh basil and parsley, and also used diced tomatoes with basil and garlic, rather than plain diced tomatoes. This will definitley be a repeat:)

[jtoepfert100]

Bumping this really old thread up because I only recently stumbled upon this recipe in the CL Complete last night. I want to make it for dinner tonight but I've never had any form of Shrimp Fra Diavlo. Is this REALLY spicy? I like spicy but DH does not and I'm worried it might be too much for him.

[blazedog]

Bumping this really old thread up because I only recently stumbled upon this recipe in the CL Complete last night. I want to make it for dinner tonight but I've never had any form of Shrimp Fra Diavlo. Is this REALLY spicy? I like spicy but DH does not and I'm worried it might be too much for him.

Jen, I have made this dish and I wouldn't call it hot -- really there is one teaspoon of crushed peppers for a large quantity of liquid. You can adjust that downward -- the other flavors are spices but not what I would call hot spices. I don't know how timid your husband's palate is but you could cut down the heat and then add some heat to your individual serving.

This is more of what I would call robust flavors than hot -- Lamb Vindaloo is hot -- Jerk Chicken is hot.

I make a variant of this with lobster tails added (cut up) and it's wonderful and very easy.