Posts tagged ‘light’

Shrimp Fra Diavolo

Shrimp Fra Diavolo

Now that we have the cake and the cookies and the other holiday indulgences past us, I thought it time for one of those ‘right-healthy-like’ meals. The kind that come together easy and don’t sit like a rock in your stomach for days. Something that feels good for you without seeming to be a sacrifice. As I wrote that sentence, I asked myself if shrimp, the featured protein in this dish, was actually healthy. Sometimes I think something is healthy, and then find out it is terrible for me. Quite a let down.

Thankfully, however, shrimps are as they appear – low in calories – and even have a little bit of hidden goodness – rich supplies of selenium, vitamin D, and vitamin B12 (all nutrients that are often deficient in the US diet).  I think that’s why this tasted so good.  Right!

Shrimp Fra Diavolo, from Everyday Italian by Giada De Laurentiis

(Serves 4)Noodles in pan

1 lb. large shrimp, peeled, deveined 
1 tsp. salt, plus additional as needed 
1 tsp. dried crushed red pepper flakes 
3 Tbs. olive oil, plus 1 to 2 tablespoons 
1 medium onion, sliced 
1 (14 1/2-oz.) can diced tomatoes 
1 c. dry white wine 
3 garlic cloves, chopped 
1/4 tsp. dried oregano leaves 
3 Tbs. chopped fresh Italian parsley leaves 
3 Tbs. chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve over cooked pasta.

January 7, 2009 at 7:17 am 4 comments


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