Seafood Fra Diavolo Recipes

Steps:

• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Steps:

• In a large high sided skillet over medium high heat, add tomato sauce, diced tomatoes, wine, garlic, Italian seasoning and crushed red pepper.
• heat until just starting to bubble, add mussels and clams, cook until they start to open.
• Lower temperature to medium and add shrimp and squid, cook 4-5 minutes until shrimp and squid cook,be careful not to over cook shrimp and squid to avoid them becoming chewy and not tender.
• serve over pasta and garnish with cheese or parsley and enjoy.

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
• When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
• Season with salt and red pepper.
• Bring to a boil.
• Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil.
• Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
• Add the shrimp, calamari and scallops.
• Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
• Add seafood to the tomato mixture, and stir in the parsley.
• Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
• Serve sauce over pasta.

Steps:

• Bring a large 1-gallon pot of water to a boil, add 2 tablespoons of the salt to the pot and place the pasta in it. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, then set aside.
• As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the remaining olive oil. Once hot add the red jalapenos. Season the shrimp with 2 teaspoons of the Essence, add the shrimp to the pan and cook for 1 minute. Turn the shrimp over and cook another minute. Remove the shrimp from the pan and set aside as you prepare the sauce.
• Place the onions in the pan and cook until wilted, about 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce briefly, then add the clams to the pan. Cover the pan and cook the clams for 1 minute, remove the lid, add the mussels to the pan and replace the cover. Cook the mussels for 2 minutes, remove the lid and season the calamari with the remaining 1 teaspoon of Essence before adding them to the pan along with the seared shrimp and the pasta. Continue to cook the pasta, tossing to blend the pasta with the sauce, and season with the remaining 1 1/4 teaspoons of the salt, about 2 minutes. Garnish the pasta with the chopped parsley and cheese and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

Steps:

• Make the marinara sauce in a large pot. You can make this a day or two before. First saute the onion in 1T olive oil. once it starts to soften, lower the heat and add the chopped garlic clove. Add 2 cans (28 oz each) of crushed tomatoes. Add 2T or more of parsley, oregano and basil. Add 1 tsp salt, 1 Tbsp fresh black pepper. Add 1 Tbsp hot red pepper flakes. Bring to a boil. Float a bay leaf on top. Cover and lower flame and simmer for 30 minutes stirring occasionally. After 30 minutes, remove bay leaf. Adjust spices to taste. Cool to save or use in recipe.
• De-grit the clams (soak in cold water bath with salt three times for 20 minutes each) and scrub. Get rid of dead ones.
• De-beard the mussels but pulling it down to the hinge at the flat end of the shell and then scrub. If a mussel is open, gently tap it on the counter and see if it closes. If it doesn't throw it away. It's dead. Also, if it's shell is cracked, to toss it too.
• Remove the muscle from the scallops. It's a tough piece attached to the side..
• Devein and remove the shells from the shrimp.
• Bring a pot of water (large enough to hold all the clams and mussels with room to spare) to a boil in the highest heat and add littleneck clams to the boiling water and cover. Cook until shells have opened, about 3-5 minutes. Then add mussels and cover for another 5 minutes. (watch that it doesn't boil over). Remove shellfish with a large slotted spoon and rinse with hot water in a colander. Put them all in a big bowl.
• Start heating the sauce. I used a Dutch oven for the sauce (A giant hot tub for the seafood). Stir slowly and when the sauce is reaches a boil lower to a simmer. Add the clams and mussels. Add 1 cup of chicken or fish stock.
• Prepare the rest of the seafood and once prepared as listed below and then dump the whole thing into the sauce and simmer for 20-30 minutes in total. Here are the details:
• Heat 2 Tbsp olive oil in a pan.
• Add scallops and sear 2 minutes. Turn them over.
• Add clam meat and calamari and sauté for 1 minute.
• Add shrimp. 1 minute per side.
• Add 1 cup of dry white wine and let the alcohol burn off. Do this right after you put the shrimp on.
• Boil 1 box of linguini in salted water for about 10 minute to get al dente. Drain and rinse in hot water. The linguini can also (less desirable) be prepared ahead of time and put to the side if need be.
• Spoon seafood over pasta. Garnish with a handful each of fresh chopped parsley and basil (about 1 cup in total) and serve.

Steps:

• Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
• Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
• Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
• Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
• Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.