Shrimp Fra Diavolo

Name: Shrimp Fra Diavolo
Yield: serves 6
Ingredients: 6 tablespoons extra-virgin olive oil; 6 garlic cloves, crushed and peeled; 2 pounds extra-large or jumbo shrimp; 4 sprigs fresh thyme; 1 1/2 teaspoons kosher salt; 2 cups diced inner stalks and leaves of celery; 1/4 teaspoon peperoncino flakes, or as needed (see headnote); 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand; 1/4 cup drained tiny capers in brine; 1/4 cup chopped fresh Italian parsley

December 14, 2011

This shrimp dish is most extravagant if made with big, crunchy shrimp, but if you are price-conscious, medium-sized or even small shrimp will still be delicious. Keep in mind that the cooking time decreases as the size of the shrimp decreases. The amount of peperoncino you use to obtain the “Fra Diavolo,” or “Brother Devil,” is to your liking. Fra Diavolo sauce, originally made with lobster chunks still in the shell, is a creation of Italian immigrants in New York City at the turn of the twentieth century.

Recipe notes

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