Shrimp Fra Diavolo

20160710_123434(1600x1200)We were watching America’s Test Kitchen yesterday and they did this dish, made it look easy enough and we had everything we needed except the recipe.  Turns out they don’t make it easy to link to a recipe so I went back and took notes, pausing the playback as required.  Here’s the ingredient list:
1-1/2 lbs raw, shell on shrimp
1 tsp salt
28 oz can whole tomatoes
1/2 cup white wine
4 cloves garlic
1/2 tsp dried oregano
1/2 tsp red pepper flakes
1 tsp anchovy paste
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1-1/2 tsp minced pepperoncini
1 tsp pepperoncini brine
olive oil as needed

Peel and de-vein the shrimp, toss the shrimp with a tsp of salt and set them aside.  Drain the juice from the canned tomatoes into a bowl and set aside.  Add some oil to a hot pan and cook the shells for 5 minutes or so, until you get some caramelization.  Deglaze the pan with white wine, reduce the wine to a tablespoon or so.  Add the tomato juice to the shells and cook for a few more minutes.20160710_114123(1600x1200)You are making a shrimp stock of sorts with the tomato juice.  Bring the juice to a boil and simmer for several more minutes.  Drain the juice back into the bowl and discard the shells.  Wipe the pan and reheat some more oil.  Stir the garlic, dried oregano, and red pepper flakes into the oil until it becomes fragrant, don’t burn the garlic.20160710_115052(1600x1200)Their recipe called for a few anchovy fillets but I find this stuff to be handier.  Cook for just a few seconds, then add the tomato juice back and bring to a simmer, then add the rest of the tomatoes.  I had the tomatoes mashed up pretty well when I was getting all the juice from them I could but you can mash them in the pan if they need it.  Bring the tomato mixture to a simmer and cook for a few minutes, then add the shrimp.20160710_122236(1600x1200)Gently poach the shrimp in the tomato sauce until they are cooked through, about 5 or 6 minutes, then take off of the heat.  Stir in the finely chopped basil and parsley, and add the pepperoncini and some of its brine.  I served the shrimp over fettuccine, rice would work fine as a base.  All this serving lacks is fresh grated Parmesan.  A very tasty dinner!  You control the heat with the amount of red pepper flakes you use.