Shrimp Fra Diavolo
This is one of our favorites, a recipe from Cook's Illustrated or similar to that: Shrimp Fra Diavolo.
The trick to making this tasty (and also making a lot of other sauces tasty) is in the cooking of the garlic. For best results, use a garlic press, otherwise chop real fine. Then saute in olive oil very slowly over low heat, careful not to burn it. It will start to get sticky and turn a wonderful brown color. The aroma is intoxicating. Try this! It looks like the top right image below:
Then in go the tomatoes, fresh herbs, and a nice sauce is produced. We paired our Fra Diavolo (Brother Devil) with a fresh green salad of spinach, sunflower sprouts, and the best fresh tomatoes this time of year: del Cabo.
The trick to making this tasty (and also making a lot of other sauces tasty) is in the cooking of the garlic. For best results, use a garlic press, otherwise chop real fine. Then saute in olive oil very slowly over low heat, careful not to burn it. It will start to get sticky and turn a wonderful brown color. The aroma is intoxicating. Try this! It looks like the top right image below:
Then in go the tomatoes, fresh herbs, and a nice sauce is produced. We paired our Fra Diavolo (Brother Devil) with a fresh green salad of spinach, sunflower sprouts, and the best fresh tomatoes this time of year: del Cabo.
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