Page 8 - Columbia Association -April 2023 Newsletter

RECIPE
OF THE MONTH!
Compliments of Anthony Cucuzza
SHRIMP FRA DIAVOLO (SERVES 4 TO 5 PEOPLE)
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1 1/2 2
1/4
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6
1
2 1/2 1/2
3
2
1
24 TO 30 JUMBO SHRIMP CLEANED AND DEVEINED POUND LINGUINI COOKED AL DENTE
TEASPOONS KOSHER SALT
TEASPOONS CRUSHED RED PEPPER (SEE NOTE)
CUP OLIVE OIL
MEDIUM ONION MINCED
LARGE CLOVES OF GARLIC MINCED CAN CRUSHED TOMATOES (28 oz) CUPS WHITE WINE (CHARDONNEY) TEASPOON DRIED OREGANO TABLESPOONS DRIED PARSLEY TABLESPOONS DRIED BASIL TEASPOON SUGAR
NOTE: USE HALF THE CRUSHED RED PEPPER (1TSP) FOR THE
SHRIMP MARINADE AND THE OTHER HALF TO BE ADDED TO THE TOMATO SAUCE.
IN A STAINLESS-STEEL BOWL, BEGIN TO MARINATE YOUR SHRIMP WITH OLIVE OIL, SALT, AND RED PEPPER FLAKES FOR 15 MINUTES. AS THE SHRIMP BEGINS TO MARINATE, BRING A LARGE POT OF SALTED WATER TO A BOIL TO COOK YOUR LINGUINI AL DENTE.
TO A LARGE SAUTE PAN ADD 1/4 CUP OLIVE OIL AND BEGIN TO SAUTE YOUR SHRIMP FOR APPROX 1 MINUTE PER SIDE. REMOVE SHRIMP FROM SAUTE PAN AND KEEP WARM. TO THE SAME PAN ADD A TOUCH OF OLIVE OIL AND BEGIN TO SWEAT YOUR ONIONS. ADD IN YOUR MINCED GARLIC AND SAUTE FOR AN ADDITIONAL MINUTE. ONCE THE ONIONS AND GARLIC BECOME TRANSLUSCENT ADD IN YOUR CRUSHED TOMATOES, WHITE WINE, AND ALL YOUR SPICES, INCLUDING THE SUGAR. SIMMER FOR 15 MINUTES THEN ADD
YOUR SHRIMP WITH ITS JUICES. SAUTE FOR ADDITIONAL 2
MINUTES THEN INCORPORATE YOUR LINGUINI. GIVE IT A GOOD
TOSS AND SERVE IN DEEP BOWLS WITH FRESH PARSLEY SPRINKLED
ON TOP ALONG WITH A NICE PIECE OF ITALIAN BREAD!
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