While reminiscing about a meal his mother used to make, my friend, Ugo, described a tantalizing combination of shrimp, tomatoes and spices. After much conversation, we created this recipe for Shrimp Diavolo and it passed his test.
Ugo’s mother was from Calabria in the Southern tip of Italy, but Ugo grew up in Rome. The dish is a mixture of flavors from both areas.
This is an unusual Italian dinner because the shrimp and sauce are served over sliced, crusty bread rather than pasta.
It’s important to simmer the sauce until it thickens. When added to the shrimp, it coats them with the spicy flavors. Also, be careful not to overcook the shrimp. After they are sauteed, they only need a few minutes in the sauce.
Fennel is sometimes called anise or sweet anise. It is a light green, bulbous vegetable with dark green feathery leaves. The leaves resemble fresh dill. It is crisp, with a mild licorice flavor.
This meal contains 469 calories per serving with 27 percent of calories from fat.
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Helpful Hints:
Buy shelled shrimp if possible. Many supermarkets will shell the shrimp for you for a small charge. I find the slightly higher cost is worth the time saved.
If you are pressed for time, use a bottled pasta sauce.
Celery can be substituted for fennel in the salad.
Crushed red pepper is found in the spice section of the supermarket.
Countdown:
Make shrimp sauce.
While sauce cooks, make salad.
Complete shrimp dish.
Wine suggestions: Hot and spicy shrimp calls for a white wine with some oomph. I’d try a semillon, dry chenin blanc or a powerful white viognier.
SHRIMP DIAVOLO (HOT AND SPICY ITALIAN SHRIMP)
INGREDIENTS
DIRECTIONS
Preheat oven or toaster oven to 300 degrees. Heat 1 teaspoon olive oil in a medium nonstick skillet. Add 2 of the crushed garlic cloves, 1/2 cup of the chopped parsley, the tomato paste and water. Stir to mix while bringing water to a simmer. Simmer, uncovered, 15 minutes.
Mix remaining 2 crushed garlic cloves, 1/2 cup parsley and onion.
Place flour in a bowl and add salt and pepper.
Rinse and drain shrimp, and pat dry with a paper towel. Toss in flour to coat. Heat remaining 2 teaspoons olive oil in a second nonstick skillet over medium heat. Add shrimp and crushed red pepper.
Toss in oil 1 minute. Add parsley mixture and continue to saute 2 minutes. Add tomato mixture to pan, stir and simmer 1 more minute. Add salt and pepper to taste.
Toast bread in oven for 2 to 3 minutes. Place 2 slices each on each dinner plate and spoon shrimp and sauce on top. Makes 2 servings.
Per serving: 421 calories, 32 grams protein, 50 grams carbohydrate, 11 grams fat, 24 percent of calories as fat, 6.1 grams fiber, 175 milligrams cholesterol, 660 milligrams sodium.
ITALIAN SALAD
INGREDIENTS
DIRECTIONS
Mix vinegar and olive oil together in a salad bowl. Add salt and pepper to taste. Remove and discard feathery stems and any discolored outer leaves from fennel. Cut bulb into thin slices and add to bowl with salad greens. Toss well. Makes 2 servings.
Per serving: 48 calories, 2 grams protein, 5 grams carbohydrate, 3 grams fat, 44 percent of calories as fat, 2.2 grams fiber, no cholesterol, 28 milligrams sodium.
SHOPPING LIST
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 small bunch fresh parsley, 1 small fennel bulb, 1 bag washed ready-to-eat Italian salad, 1 small can tomato paste, 3/4 pound shrimp, shelled and deveined and 1 small loaf coarse-grain bread
Staples: olive oil, garlic, red onion, crushed red pepper, flour, balsamic vinegar, salt, and black peppercorns
