Spicy Shrimp fra Diavolo and Shrimp with Olives and Garlic continues the Feast of the Seven Fishes Series. Both of these Italian shrimp recipes take only about 15-20 minutes to make and would be perfect for Christmas Eve Dinner. I prepped all of the ingredients before making both dishes and I suggest you do the same. I hope you enjoy this Shrimp fra Diavolo and garlic shrimp with oil-cured black olives recipe!
WATCH MORE ITALIAN SHRIMP RECIPES!
Shrimp Scampi
Shrimp Oreganata
Shrimp Fra Diavolo with Linguine
Shrimp Arrabbiata
SHRIMP WITH OLIVES AND GARLIC RECIPE:
INGREDIENTS
-1 pound large shrimp – u 21-25
-5 cloves garlic – sliced
-3 tablespoons oil-cured olives – pitted and chopped **rinse very well to remove salt**
-1/4 teaspoon baking soda
-1/4 teaspoon kosher salt
-1/4 cup parsley – minced
-1/4 teaspoon red pepper flakes
-1/4 cup dry white wine
-1/4 cup olive oil
-1 tablespoon butter
-1-2 tablespoons lemon juice
-1 anchovy – chopped into paste – optional
INSTRUCTIONS
1. Brine shrimp with 1/4 teaspoon of baking soda and 1/4 teaspoon of kosher salt. Mix in a bowl and set aside.
2. In a large pan, saute the garlic and anchovy over medium heat in 3 tablespoons of olive oil.
3. After the anchovy dissolve and the garlic turns lightly golden add the pepper flakes, olives, and white wine. Turn heat to high and cook until wine reduces by half. About 2 minutes.
4. Turn the heat back to medium and add the shrimp and cook until done. About 3-4 minutes.
5. Once shrimp are cooked through, turn off the heat and add in the lemon juice, parsley, and butter. Stir well and taste test. Make final adjustments to salt and pepper and lemon juice if required. Serve with crusty bread to mop up the sauce. Enjoy!
NOTE: Substitute Gaeta or Kalamata olives. Rinse the olives well to remove salt and taste test them to know how much you want to use. They are salty!
SHRIMP FRA DIAVOLO RECIPE:
INGREDIENTS
-1 pound large shrimp – u 21-25
-5 cloves garlic – sliced
-1/4 teaspoon baking soda
-1 teaspoon kosher salt – divided
-1/2 teaspoon dried oregano
-1 tablespoon parsley – minced
-1/4 teaspoon red pepper flakes
-1 teaspoon Calabrian chili paste – very hot optional
-3 tablespoons olive oil
-1 tablespoon lemon juice
-1 pound of cherry tomatoes – slice half the tomatoes in half.
-2 tablespoons tomato paste
INSTRUCTIONS
1. Brine shrimp with the baking soda and a ½ teaspoon of kosher salt. Mix in a bowl and set aside.
2. In a large pan, saute the garlic over medium heat in a ¼ cup olive oil. Once the garlic turns golden add in the chili flakes and optional Calabrian paste. Cook for 1 minute more.
3. Add in the white wine and turn heat to high. Cook until wine reduces by half. About 2 minutes.
4. Turn heat back to medium and add the tomato paste. Cook for 2-3 minutes to cook out the paste, then and in the cherry tomatoes. Also, add in the oregano and a ½ teaspoon of kosher salt. Bring sauce to a simmer and cook for 10 minutes until the sauce slightly thickens.
5. Add the shrimp and cook until done. About 3-4 minutes.
6. Once shrimp are cooked through, turn off the heat and add in the lemon juice and parsley. Stir well and taste test. Make final adjustments to salt and pepper and lemon juice if required. Serve with crusty bread to mop up the sauce. Enjoy!
Follow my Instagram and if you make one of our recipes tag us and we’ll post it on our stories!
INSTAGRAM:
#shrimpfradiavolo #sevenfishes #shrimprecipes