buckytom
Chef Extraordinaire
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.
)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.
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