Description
Fra Diavolo literally means "brother devil", this name has become a culinary term for a special kind of food. Sauce, most often used in combination with seafood. In different countries you can meet "Devil's food", is characterized by its color, flavor, often spicy, sometimes sweet, "misleading sin." :-) According to some sources, the red sauce got its name in honor of the Neapolitan, the leader of the defenders of the city from the invasion of Napoleon's troops Michele Pezza (1771 -1806), was On he was a legend. His name the French were afraid to say aloud, it was called Fra Diavolo, and with only a whisper.. ; -)
Ingredients
-
Shrimp
1 kg
-
Tomato
3 cup
-
Olive oil
5 Tbsp
-
Onion
3 Tbsp
-
Garlic
3 tooth
-
Bay leaf
1 piece
-
Parsley
1 coup
-
Thyme
0.25 tsp
-
Black pepper
-
Chili
2 piece
-
Carnation
-
Nutmeg
-
Salt
-
Whiskey
5 Tbsp
Cooking
Shrimp for this dish it is better to buy medium size or large. The taste of the size of the shrimp is not affected, but large look much more spectacular. This recipe is excerpted from the book recipes history "Secrets of Avis hotel". The original recipe advised to cook lobster fra Diavolo, but I decided to change it to shrimp. Pre-defrost the prawns, finely chop the onion, garlic. Tomatoes peel, to do this for a few minutes, drop the tomatoes in boiling water. Wipe the peeled tomatoes in a blender to puree.
My shrimp under cold running water. If shrimp are very large it is better to remove them from chitinous carapace, for this scissors make a longitudinal incision on the dorsal part of the carapace of the shrimp.
Disclose and delete it so that remained untouched head and chitinous fin on the tail of the shrimp.
Then carefully, using a knife, remove intestines - a dark vein on the back of the shrimp. If shrimp are smaller, the chitinous covering is better to leave. In this case, the shrimp are cleaned with a knife and fork already on the plate portions each consumer separately.
In a separate pan or skillet, simmer the tomato puree. When it's a bit evaporated, turn off the fire and reserve. This recipe is very important the color of the dish, just like the taste. Pay attention to the boiling tomato puree in the pan, is this a hell of a element.
Olive oil to fry shrimp until Browning.
Add the onions, garlic, all the spices, salt, add tomato puree. Add the sprigs of parsley as a whole, at the end of quenching they will have to pull out.
Simmer for another 10-20 minutes, stirring constantly. When the sauce starts bubbling like lava in the crater of a volcano, turn off the heat. Pour the cognac and ignite.
After the fire is extinguished shrimp for 2-3 minutes cover. An important aspect of serving is the Flambeau. It is better to burn the shrimp already on the table, in front of the guests. Much more effective to do it on a metal dish or in a pan or in a frying pan without a handle, like paella. Serve accompanied by boiled and white, crisp rice. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.