It has been almost 2 years to the day since I posted a Shrimp Fra Diavolo recipe, a spicy, tomato-based shrimp dish. We were introduced to the dish when a high school friend of Kelly’s was visiting for the weekend and made it for us. We all loved it and Matt got a standing invitation to come cook for us any time! Today’s recipe is a South American take on that classic.
Fra diavolo is an Italian term meaning “brother devil.” While often referred to as a Mediterranean specialty, there’s little doubt that fra diavolo sauce was actually developed in the US. There’s no similar tradition in southern Italian cooking. The robust spiciness of fra diavolo sauces can easily overpower delicate shellfish making the combination an unlikely Mediterranean culinary tradition. Traditionally, crushed red pepper flakes are the main source of the heat. This version uses a chipotle chili for the heat along with pineapple for the acid & some tequila!
Tequila-Chipotle Shrimp
Tequila-Chipotle Shrimp (adapted from foodandwine.com)
Time required: 12 minutes Serves 4
Ingredients:
- 2 tablespoons peanut oil
- 1/2 cup finely chopped red onion
- 1 chipotle chile in adobo sauce, minced
- 1 15-ounce can diced tomatoes
- salt & pepper to taste
- 1 pound large shrimp, shelled and deveined
- 1/4 cup finely diced pineapple or pineapple juice
- 1 tablespoon tequila
- chopped cilantro, for garnish
In a wok or large skillet, heat the oil. Add the onion and chipotle and cook over moderately high heat, stirring, until the onions are just starting to soften, about 2 to 3 minutes.
Start off by sauteing the onion & chipotle chili together.
Add the tomatoes and bring it all to a simmer.
Next comes the tomatoes.
Season the mixture with salt and pepper, then nestle the shrimp in the sauce and cook, turning once, until the shrimp are just white throughout, about 5 minutes.
Nestle the shrimp in the sauce.
Stir in the pineapple and tequila, garnish with cilantro and serve immediately over pasta or rice, if desired.
This will spice things up!
Shrimp & spice go so well together! ~Linda
Tequila-Chipotle Shrimp (adapted from foodandwine.com)
Time required: 12 minutes Serves 4
Ingredients:
- 2 tablespoons peanut oil
- 1/2 cup finely chopped red onion
- 1 chipotle chile in adobo sauce, minced
- 1 15-ounce can diced tomatoes
- salt & pepper to taste
- 1 pound large shrimp, shelled and deveined
- 1/4 cup finely diced pineapple or pineapple juice
- 1 tablespoon tequila
- chopped cilantro, for garnish
- cooked rice, if desired
In a wok or large skillet, heat the oil. Add the onion and chipotle and cook over moderately high heat, stirring, until the onions are just starting to soften, about 2 to 3 minutes. Add the tomatoes and bring it all to a simmer. Season the mixture with salt and pepper, then nestle the shrimp in the sauce and cook, turning once, until the shrimp are just white throughout, about 5 minutes. Stir in the pineapple and tequila, garnish with cilantro and serve immediately over pasta or rice, if desired.