Holy Cannoli, 2017 is almost here…Happy New Year’s Eve!!!! Time certainly flies by especially during the holidays! With Family and friends visiting for the holidays it’s been a revolving door of happy emotions once again.
Although a bit behind, this dish is one of my families favorites for Christmas Eve where we celebrate the feast of the 7 fishes along with 12 separate dishes honoring, the 12 disciples, molding our Italian and Ukrainian heritage. Christmas Eve is a big deal for us and I wanted to share one of the dishes I am responsible for making.
Over the years, I must confess, I have altered and adapted this recipe depending on time and kitchen space! So have fun with it and who knows maybe this will become one of your favorite dishes to make and share!
* 1 pound of large shrimp, peeled, deveined
* 1-2 teaspoons of salt plus additional salt if needed (can also use pink Himalayan sea salt)
* 1-2 teaspoons of dried crushed red pepper flakes
* 3-4 tablespoons of olive oil and 1-2 tablespoons extra
* 1 medium or 1 large onion, sliced
* 1 (14 1/2 ounce) can diced tomatos
* 1 cup dry white wine
* 3-4 garlic cloves, chopped
* 1/4 teaspoon dried oregano
* 3-4 tablespoons chopped fresh Italian parsley leaves
* 3 tablespoons chopped fresh basil or 1/4 teaspoon dried basil
* 1 lemon
- Drizzle olive oil in pan and add red pepper flakes to warm oil
- Add shrimp to pan add salt and additional red pepper flakes sauté for about 2 minutes continue cooking until cooked through. I also add some of the fresh Italian parsley here too.
- Transfer shrimp to a large plate, set aside
- In the same pan with the remaining olive oil and red pepper flakes add the sliced onion and chopped garlic adding additional olive oil, cook onions until translucent about 4-5 minutes.
- Add the canned tomatoes with their juices, add the dry white wine, and oregano. Simmer until the sauce thickens slightly, about 9-10 minutes stirring occasionally.
- Return the shrimp and any accumulated juices to the tomat mixture, stir and cook for about a minute to mix and blend favors.
- Add fresh parsley and fresh or dried basil.
- This is optional but I roll the lemon and cut the lemon in half and squeeze fresh lemon juice over shrimp and tomato mixture. Make sure to catch any lemon seeds in strainer. For more of a lemon flavor grate lemon peel from lemon over shrimp Fra Diavolo.
- Season with additional salt, to taste, and serve
LEMONBERRY & FIG 