Shrimp in Purgatory
Published May 25, 2021
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 1yellow or red onion, minced
- Kosher salt and black pepper
- 8garlic cloves, minced
- 1teaspoon dried oregano
- ½ to 1teaspoon red-pepper flakes, plus more for serving
- ½teaspoon fennel seeds
- 2tablespoons minced jarred Calabrian chiles or minced jarred cherry peppers, stems removed, or cherry pepper relish
- 8ounces roasted red peppers, drained and chopped (about 1 cup)
- 1(14-ounce) can whole or crushed tomatoes
- 1 to 1½pounds peeled, deveined shrimp
- 2scallions, thinly sliced
- 1tablespoon capers, drained
- ½cup grated Parmesan, plus more for serving
Nutritional analysis per serving (4 servings)
355 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 38 grams protein; 828 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm the olive oil in a 12-inch skillet over medium-high. Add the onion, season generously with salt, and cook, stirring, until the onion is translucent, soft and starting to turn golden, 7 or 8 minutes. If necessary, decrease the heat to medium to prevent scorching.
- Step 2
Add the garlic and cook until fragrant and softened, about 2 minutes. Stir in the oregano, red-pepper flakes and fennel seeds, then the Calabrian chiles, roasted red peppers and tomatoes. (Crush the tomatoes by hand, if using whole.) Season with salt and pepper. Bring to a simmer, adjust the heat to maintain a simmer, and cook for about 5 minutes to slightly reduce the sauce and blend the flavors.
- Step 3
Add the shrimp, scallions and capers, and cook until the shrimp are curled, pink and opaque, 3 to 7 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes, salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.
Private Notes
Comments
Really, Susan, the point of the dish is the chiles, so why should you "caution" us? And if you don't think the oregano, scallions and capers add flavor, leave them out and see what you get. Substitute chicken for shrimp? O.k. but, is that about cost or taste, or making an entirely different dish?
Calabrian peppers are just small hot red peppers--not as small or hot as Thai bird chiles, about 1.5 to 2 inches long. Just buy any fresh hot red varieties. Likewise use fresh sweet red peppers, frying them with the onions as they do in Calabria. Italians would never use this much garlic--maybe three whole cloves which would then be removed before serving. Red pepper flakes are served at table, not added during cooking. Only Calabrians would add more. Cheese with shrimp? A felony here.
One of the best recipes from the Times I have ever had..I followed recipe best I could..only heard of Calibrian peppers from Bobby Flay..couldn't find them went with cherry peppers..this has serious heat..served over Jasimine Rice. This is Crazy..Crazy good..!!!!
Absolutely love this recipe. Next time I’ll not add the salt to onions or shrimp. Maybe add at the end if necessary. I think the other ingredients made it it salty enough. I served it over risotto which was delightful.
This was a good weeknight meal. Very tasty over cheesy polenta. I skipped putting cheese on top at the end as the polenta contained plenty of it. I also skipped the capers as my husband isn't a fan. Had a nice heat--not too spicy at all. Will definitely make again.
Awesome just like it's written. Love the heat and the capers just top it off. Served over couscous, as suggested andit was perfect. A Caesar salad side pulled it together! LOVE IT!!