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Spicy Shrimp 'Fra Diavolo'

Spicy Shrimp 'Fra Diavolo'

with Garlic Crostini

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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 FirstSpicy
Allergens:ShellfishWheatSoy

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Shrimp

(ContainsShellfish)

1 unit

Baguette

(ContainsWheat, Soy)

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
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2543.8720000000003 kJ
Calories608 kcal
Fat22 g
Saturated Fat0 g
Carbohydrate62 g
Sugar0 g
Dietary Fiber10 g
Protein43 g
Sodium0 mg
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
Utensilsarrow down iconarrow down icon
Knife
Large Pan
Instructionsarrow up iconarrow up icon
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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!