another recipe that doesn't fit under one simple category, so i put it here for ethnic: italian american food (created by an irish/norwegian american
i happened to have some homemade sausage on hand and only a half pound of shrimp, so in they went together. you could easily make this just shrimp fra diavolo by eliminating the sausage and using a pound or more of shrimp; or another of my faves, a half pound or so each of shrimp and scallops.
1/2 pound sweet italian sausage
1/2 pound shrimp, cleaned and shelled, reserving shells for stock.
1/2 cup finely diced onion
1/2 cup finely diced green bell pepper
5 large cloves of garlic, sliced
1 tsp hot red pepper flakes
1 tsp dried basil
1 tbsp capers
1 - 15 oz. can of chopped tomatoes
1 - 6 oz. can of tomato paste
1 cup water
3 tbsps evoo, divided 2 +1
salt and pepper to taste
in a small pot, bring the cup of water to a boil, add shrimp shells, cover and boil for a minute, stir, then turn off heat.
in a large saute pan, brown the sausage in 1 tbsp evoo over medium high heat, but not cooked through. set sausage aside.
add remaining 2 tbsps evoo to the pan, reduce heat to medium. add diced pepper, then onion and sweat for a minute. add sliced garlic and saute until the edges are just turning brown.
add hot red pepper flakes, dried basil, a little salt and pepper, and the capers. stir into the peppers/onion/garlic.
stir in the can of chopped tomatoes, turn heat to medium high.
slice the browned sausage into 1/2" pucks and stir into the sauce. let simmer for a minute or two, until the sausage appears cooked through.
discard shells from stock and stir the stock into the sauce.
let simmer to reduce for a few minutes, turn heat down to medium. stir in some of the tomato paste until the sauce reaches a good thickness (you probably will not need the whole 6 oz. can). stir in shrimp, turn off heat and cover.
after a minute or two, stir and check to see if the shrimp are opaque throughout.
serve with thin spaghetti and crusty italian bread.