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Chef Don's
Favorite Cape Cod Seafood Recipes
Shrimp Fra Diavolo
Serves 4
1 1/2 lbs. Shrimp, peeled and deveined
1 lb. Linguini
2 1/2 lbs. Tomato Concasse, chopped
1 Large Onion, chopped
2 1/2 Tbsp. Garlic, minced
1/4 cup Dry Red Wine
2 Tsp. Crushed Red Pepper Flakes
1/4 cup Parsley, chopped
2 Tbsp. Fresh Basil, chiffanade
2 Bay Leaves
2 Hot Cherry Peppers, chopped
Salt and Pepper to taste
Olive Oil as needed
Heat some oil in a large high rimed sauté pan to the smoking point.
Carefully add the shrimp in one even layer and brown one side. Turn
shrimp and brown the other side. Remove from the pan. Do not cook the
shrimp all the way through. Add more oil to the pan if necessary. Add
the onion and peppers and sauté until opaque. Deglaze with the wine.
Add the tomatoes, garlic and spices and cook for 15 minutes. In a
separate pot boil some water and cook the pasta. As soon as the pasta
goes into the water return the shrimp to the sauce, add the parsley and
simmer for 10 min. Drain the pasta and plate. Ladle the sauce over the
pasta and arrange the shrimp on the sauce. Garnish and serve. |
Tomato Concasse
Yield: 12 oz.
1 lb. Tomatoes
Core the tomatoes and cut a small X in the bottom of the tomato. Place
in boiling water and cook for about 1 minute or until the skin starts
to loosen from the tomato. Remove from the boiling water and put into a
bowl with ice water to stop the cooking process. With a small knife
peel the tomatoes and remove the seeds. Refrigerate or use immediately.
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| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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