Shrimp Fra Diavolo
Snow! Again! Really!
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 shallot, sliced
1 celery stalked, diced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
1/4 teaspoon dried oregano leaves
¼ cup tiny capers in brine, drained
4 sprigs fresh thyme
3 tablespoon chopped fresh Italian parsley leaves
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 shallot and celery 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 and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices and capers to the tomato mixture; toss to coat, and cook for about a minute. Stir in the parsley. Season with more salt, to taste, and serve.