Spicy Shrimp 'Fra Diavolo'

Name: Spicy Shrimp 'Fra Diavolo' with Garlic Crostini
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 10 ounce Shrimp; 1 unit Baguette; 1 can Diced Tomatoes; 1 unit Veggie Stock Concentrate; 1 teaspoon Chili Flakes; 2 clove Garlic; 1 sprig Oregano; 1 unit Yellow Onion; 1.5 ounce Sun-Dried Tomatoes; unit Olive Oil; unit Salt; unit Pepper

with Garlic Crostini

Recipe Development TeamPublished on March 18, 2015

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Fra diavolo translates literally to "brother devil" in Italian. This devilishly spicy tomato sauce is mellowed by sweet sun-dried tomato and succulent shrimp. Be sure to sop up all that saucy goodness with plenty of garlicky crostini.

Tags:

Eat First

•Spicy

Allergens:

Shellfish

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 ounce

Shrimp

(Contains: Shellfish)

1 unit

Baguette

(Contains: Soy, Wheat)

1 can

Diced Tomatoes

1 unit

Veggie Stock Concentrate

1 teaspoon

Chili Flakes

2 clove

Garlic

1 sprig

Oregano

1 unit

Yellow Onion

1.5 ounce

Sun-Dried Tomatoes

Not included in your delivery

unit

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories608 kcal

Energy (kJ)2543.9 kJ

Fat22 g

Carbohydrate62 g

Dietary Fiber10 g

Protein43 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Knife

•Large Pan

Instructions

1

Preheat oven to 400 degrees. Halve 1 garlic clove. Halve the baguette lengthwise and rub the cut side with the halved garlic. Halve, peel, and thinly slice the onion. Chop the sun-dried tomatoes. Mince all remaining garlic. Pick the oregano leaves off the sprig and mince.

2

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the onion, sun-dried tomatoes, and 1/4 teaspoon chili flakes (or more!) to the pan and cook, tossing, until onion is soft, about 5 minutes. Stir in the minced garlic and oregano and cook for 30 seconds, until fragrant. Season with salt and pepper.

3

Add the diced tomatoes, stock concentrate, and 16 cup water to the pan. Reduce the heat to medium-low and simmer for 10 minutes, until sauce has thickened. Season with salt and pepper.

4

Season the shrimp with salt and pepper, then stir into the sauce and cook for 3-4 minutes, until just pink and opaque.

5

Meanwhile, drizzle the baguette with 1 tablespoon olive oil and season with salt and pepper. Toast on a baking sheet in the oven for 3-4 minutes, until golden brown and crispy.

6

Serve the shrimp fra diavolo sprinkled with chili flakes (if you can take the heat!) and garlic crostini to the side. Buon appetite!