Best Firehouse Fra Diavilo Recipes

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LOBSTER FRA DIAVLO



Lobster Fra Diavlo image

Provided by Food Network

Yield 2 large main course servings.

Number Of Ingredients 9

2 (28-ounce) cans of whole tomatoes
2 hot dried red chillies
1 teaspoon dried oregano
8 torn basil leaves
Crushed red pepper flakes to taste
2 (1 1/2) pound lobsters
10 cloves garlic
4 tablespoons olive oil
1/2 cup dry white wine

Steps:

  • Split each lobster with a long, sharp knife. Cut each lobster into 8 pieces: two chest halves (with legs attached), two lobster tail halves, two large claws and two knuckles that connect the claws and body. Save any juice that exude from the lobster. Refrigerate tails, claws and knuckles.
  • Turn on oven broiler. Brush a large roasting pan with a little oil, and place the four lobster chest halves on it. When oven is hot, place the pan directly under the broiler unit. Cook the lobster chests, turning frequently, for about 10 minutes, or until they are slightly charred.
  • While chests are cooking, place a tablespoon of olive oil in a Dutch oven over medium heat. Peel and mince 6 garlic cloves, and add to the oil. Saute, stirring, until the garlic turns golden brown, about 5 minutes.
  • Remove chests from the oven and place in the Dutch oven with the garlic and oil. Add the white wine to the roasting pan, and deglaze pan for 30 seconds over a medium-high heat. Pour the wine into the Dutch oven. Remove the tomatoes from the cans, and, one by one, squeeze then over the contents of the Dutch oven, finally dropping the crushed tomatoes in. Reserve tomato juice in cans for possible use later. Add any reserved juices from the lobsters. Add the dried chillies, oregano, and basil. Boil ten minutes. Cover the Dutch oven, remove from heat, and let it rest for at least one hour.
  • When almost ready to serve, pick the shells out of the tomato sauce and discard them. Remember to push all bits of tomato and lobster into the tomato sauce before discarding the shells. Add crushed red pepper flakes to taste.
  • In a large heavy skillet, place the remaining 3 tablespoons of olive oil over a high heat. Gently peel the remaining 4 cloves of garlic and cut into broad, thin slices. Add the garlic to the oil, and cook until the garlic just starts to burn (about 5 minutes). Add the 4 lobster claws, 4 knuckles, and 4 tail halves (shell side down), and cook covered for 4 minutes. Turn the lobster pieces over and cook until done, covered, another 3 to 4 minutes. Lower heat to medium, add tomato sauce and stir well. Taste for seasoning and red pepper. If the sauce seems too thick, thin with a little reserved tomato juice. Cook for one minute. Serve immediately.

FRA DIAVOLO SAUCE WITH LINGUINE



Fra Diavolo Sauce with Linguine image

A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp, scallops, and mussels. Stir in a bit of parsley and serve over hot linguine.

Provided by Stephanie Duncan

Categories     Seafood     Shellfish     Mussels

Time 1h

Yield 8

Number Of Ingredients 12

6 cloves garlic, crushed
¼ cup olive oil, divided
6 cups canned whole tomatoes with juice, chopped
2 teaspoons red pepper flakes
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
1 ½ teaspoons salt
1 (16 ounce) package linguine
½ pound small shrimp, peeled and deveined
½ pound bay scallops
½ pound mussels, cleaned and debearded
1 tablespoon chopped fresh parsley

Steps:

  • Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat.
  • Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 50.8 g, Cholesterol 64 mg, Fat 9 g, Fiber 4 g, Protein 22.3 g, SaturatedFat 1.3 g, Sodium 849.3 mg, Sugar 6.4 g

SEAFOOD FRA DIAVALO WITH CHARRED GARLIC BREAD



Seafood Fra Diavalo with Charred Garlic Bread image

Provided by Antonia Lofaso

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 33

2 whole Maine lobsters (1 1/2 to 2 pounds each)
2 tablespoons cooking olive oil
1/2 white onion, roughly chopped
1 rib celery, roughly chopped
2 carrots, peeled and roughly chopped
2 cloves garlic
4 sprigs fresh parsley
2 sprigs fresh rosemary
2 sprigs fresh basil
Eighteen 16-to 20-count shell-on shrimp, peeled and deveined, shells reserved
1 stick unsalted butter
1 habanero, split in half
1 tablespoon chile flakes
1 tablespoon tomato paste
4 tablespoons lobster base, such as Better than Bouillon
16 ounces bourbon
16 ounces dry white wine
8 cups chicken stock
1/4 cup kosher salt
Neutral cooking oil, for cooking
Six U-10 scallops (dry-packed, not frozen), cleaned
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 sprig fresh rosemary
2 bulbs fennel, sliced on a mandoline 1-inch thick
Kosher salt and freshly ground black pepper
2 tablespoons cooking olive oil
Twelve 2-inch-thick slices ciabatta bread
1 clove garlic
1 1/2 cups good-quality finishing olive oil
Kosher salt
1/4 cup picked Italian parsley, roughly chopped
8 sprigs fresh basil, roughly chopped

Steps:

  • For the lobster: Heat a large pot of water over high heat until it comes to a boil. Quickly blanch the lobsters just long enough so the shells turn red and the meat isn't fully cooked but can be removed from the shells, 2 to 3 minutes. Transfer the lobsters to an ice bath to stop the meat from cooking. Separate the tails and claws from the bodies, reserving the bodies for the broth. Remove the tail and claw meat from the shells and roughly chop. Set aside until ready to use.
  • For the seafood broth: In an 8-quart Dutch oven over high heat, add the oil. Let get hot, then add the onion, celery and carrots and allow to saute and brown, about 3 minutes. Add the garlic, parsley, rosemary and basil and stir to combine. Allow to bloom for 1 minute. Add the reserved lobster bodies and shrimp shells and stir to combine. Add the butter, habanero, chile flakes, tomato paste, lobster base, bourbon, white wine, chicken stock and salt and stir combine. Allow this to come to a simmer and cook until mildly thick, 45 minutes to 1 hour.
  • Strain the broth through a wire mesh strainer into a large bowl or saucepan. Pour the broth into a blender and blend until smooth. Reserve until ready to use or keep warm in a saucepan over low heat.
  • For the seafood: Heat a 14-inch cast-iron skillet over medium-high heat and add 1/4 cup neutral cooking oil. Sprinkle the scallops with salt and pepper and add to the heated oil to sear, without moving them, about 4 minutes. Flip the scallops, then add the butter and rosemary. Once the butter has melted, add the shrimp and lobster meat to fully cook the shrimp and warm the lobster through, about 4 minutes.
  • For the roasted fennel: Preheat the oven to 450 degrees F.
  • Spread the fennel on a baking sheet. Sprinkle with salt and pepper and drizzle with the olive oil. Roast until caramelized, about 12 minutes. Reserve until ready to plate.
  • For the garlic bread: Preheat a grill on high heat.
  • Char both sides of the bread aggressively and evenly, about 3 minutes per side. Rub each piece of grilled bread with 2 to 3 swipes of raw garlic and place on a platter. Drizzle each piece with 2 tablespoons finishing oil and season with salt. (Yes, it's a lot of oil, I know. It's good.)
  • Assemble and arrange all the seafood in the bottom of a large serving bowl or large shallow dish. Spread the roasted fennel all around and put the herbs on top. Nestle some of the garlic bread in the dish and serve the remaining on the side. Pour the broth all around the dish and serve.

FRA DIAVOLO SAUCE WITH PASTA



Fra Diavolo Sauce With Pasta image

This sauce includes shrimp and scallops, best served with linguine pasta.

Provided by MARBALET

Categories     Seafood     Shellfish     Scallops

Time 1h

Yield 8

Number Of Ingredients 9

4 tablespoons olive oil, divided
6 cloves garlic, crushed
3 cups whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon crushed red pepper flakes
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tablespoon chopped fresh parsley

Steps:

  • In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, 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 and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops 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.

Nutrition Facts : Calories 334.7 calories, Carbohydrate 46.3 g, Cholesterol 51.8 mg, Fat 8.9 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 655 mg, Sugar 4.1 g

TONY DIRAMIO'S (NOT YOUR MAMA'S) FRA DIAVOLO SAUCE



Tony DiRamio's (Not Your Mama's) Fra Diavolo Sauce image

Make and share this Tony DiRamio's (Not Your Mama's) Fra Diavolo Sauce recipe from Food.com.

Provided by Dom Fiocco

Categories     Sauces

Time 3h

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 white onion, diced
2 (28 ounce) cans san marzano brand peeled Italian plum tomatoes
1 (28 ounce) can crushed tomatoes
1 teaspoon salt (to taste)
1 teaspoon crushed black pepper (to taste)
1 tablespoon granulated garlic (to taste)
1 tablespoon oregano
1 tablespoon crushed red pepper flakes
2 tablespoons sugar

Steps:

  • In a large skillet or sauce pan sauté white onions in olive oil.
  • Crush plum tomatoes in you hand and then add to skillet with white onions.
  • Add crushed tomatoes and seasoning to skillet and cook covered at medium high heat for 30 minutes. Reduce heat and simmer on low for 2-1/2 hours; stirring occasionally.
  • If you remove lid and let steam escape the sauce will thicken. Some people like it thicker.
  • The sauce will get hotter (spicier) the longer you let simmer.
  • The trick to hotter sauce is to add the desired crushed red pepper at the beginning.

Nutrition Facts : Calories 103.3, Fat 2.4, SaturatedFat 0.3, Sodium 433, Carbohydrate 20.1, Fiber 4.7, Sugar 8.8, Protein 3.7

CHEF JOHN'S SHRIMP FRA DIAVOLO



Chef John's Shrimp Fra Diavolo image

This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 12

1 pound extra large shrimp (16-20), peeled and deveined, tail left on
2 tablespoons olive oil, or more as needed
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt, or to taste
1 pinch Aleppo pepper flakes, or to taste
½ yellow onion, sliced
3 cloves garlic, minced
½ teaspoon dried oregano
1 cup white wine
1 ½ cups canned crushed tomatoes (such as San Marzano)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh basil leaves

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.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 12.5 g, Cholesterol 172.6 mg, Fat 8.2 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 1.3 g, Sodium 906.6 mg, Sugar 2 g

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Provided by Geoffrey Zakarian

Time 40m

Yield 4 servings

Number Of Ingredients 26

3 tablespoons olive oil
1 pound jumbo or U-12 shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 teaspoon red chile flakes
3 cloves garlic, thinly sliced
1/2 serrano chile, seeded and finely minced
1/4 cup limoncello or sambuca
1/4 cup white wine
2 cups crushed San Marzano tomatoes
1/2 cup grated Parmigiano-Reggiano
1 tablespoon fresh parsley leaves, finely minced
1 teaspoon fresh basil leaves, finely minced
1 teaspoon fresh oregano leaves, finely minced
2 tablespoons extra-virgin olive oil
1 tablespoon butter
Zest and juice of 1 lemon
Garlic Bread, recipe follows
1 baguette, split lengthwise
4 tablespoons butter, melted
4 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and minced
1 shallot, minced
Kosher salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley
1 teaspoon chile flakes, optional

Steps:

  • In a large saute pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. Add the chile flakes, garlic and serrano chile. Remove from the heat, add the limoncello, and then flambe. Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes.
  • Finish with the grated cheese, parsley, basil and oregano. Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice. Serve immediately with Garlic Bread.
  • Preheat the oven to 400 degrees F.
  • Lightly toast the baguette cut-side up in the oven, 4 minutes.
  • Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix. Slather the mixture generously on the cut side of the toasted baguette. Sprinkle the cheese, parsley and chile flakes if using evenly over one side of the baguette. Top with the other side and wrap in foil. Warm in the oven until the cheese is melted. Cut into 3-inch slices and serve warm.

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