Hello friends, today I’m thrilled to share with you a dish close to my heart and bursting with flavor – my Shrimp Fra Diavolo Recipe. This dish is a fiery symphony of succulent shrimp, simmered in a spicy tomato sauce, and served over the best creamy goat cheese polenta you’ve ever tasted. Trust me, this polenta alone is a game-changer; you’ll want to make it over and over again.
But the real star of the show is the shrimp. I use U15 Black Tiger shrimp. U15 simply means there are 15 or less shrimp to a pound. The Tiger Shrimp might look a bit odd in their grayish hue, but don’t let that fool you. Their texture is phenomenal, even akin to lobster when cooked just right.
And here’s a little chef’s secret: I slice them in half. This little trick ensures they curl beautifully while cooking, enhancing their texture and flavor. It’s these small details that transform a good dish into a great one.
Now, the sauce – it’s not just any tomato sauce; it’s vibrant, with just the right amount of spice to perfectly complement the shrimp. The heat level is just right. It’s a delicate balance of fiery and flavorful, with a hint of homemade charm, reminiscent of the recipes passed down from my mother and grandmother.
Pro-Tip: Be Sure To Sauté The Shrimp In Garlic And Olive Oil
When preparing the shrimp, don’t just toss them into the sauce. First, give them a quick sauté in garlic and olive oil. This step is crucial. It’s all about creating that beautiful caramelization, which adds a depth of flavor you simply can’t achieve otherwise. Remember, the key to perfect shrimp is not to overcook them. You want them just right – tender, juicy, and bursting with flavor.
The Secret To A Very Special Polenta
And let’s not forget about the polenta. This isn’t your average polenta; it’s a culinary masterpiece. The secret lies in its preparation. Instead of water, I use chicken stock and buttermilk, which gives it an incredible depth of flavor and creamy texture. And when it comes to cheese, go for quality. A good cheddar or goat cheese elevates the polenta from simple to sublime.
Remember, the quality of your ingredients directly impacts the taste of your dish. So choose wisely and cook with passion!
Shrimp Fra Diavolo with Goat Cheese Polenta is a perfect blend of spicy and savory. This dish, inspired by traditional Italian flavors, combines succulent shrimp in a spicy tomato sauce with creamy, flavorful polenta. The polenta, enriched with goat cheese, adds a unique twist to this classic dish.
Frequently Asked Questions About Preparing A Shrimp Fra Diavolo Recipe
1. What is Shrimp Fra Diavolo?
Shrimp Fra Diavolo is a classic Italian-American dish known for its bold, spicy flavor. It typically consists of succulent shrimp sautéed in a fiery tomato-based sauce, often infused with garlic, red pepper flakes, and various herbs. This dish is celebrated for its perfect balance of heat and the rich, savory taste of the sea, making it a favorite among seafood and spice lovers.
2. How spicy is Shrimp Fra Diavolo?
The spiciness of Shrimp Fra Diavolo can vary based on personal preference. Traditionally, it’s quite spicy, thanks to the addition of red pepper flakes and sometimes fresh chilies. However, you can easily adjust the heat level by controlling the amount of these ingredients. The key is to find a balance that enhances the shrimp’s flavor without overpowering it.
3. What type of shrimp is best for using in a Shrimp Fra Diavolo recipe?
For Shrimp Fra Diavolo, larger shrimp like U15 Black Tiger shrimp are ideal. Their size and texture hold up well to the bold flavors and cooking process. It’s important to clean and devein the shrimp properly, and you can choose to leave the tails on or off based on your presentation preference.
4. Can I make a Shrimp Fra Diavolo recipe ahead of time?
While Shrimp Fra Diavolo is best enjoyed fresh, you can prepare components of it ahead of time. The sauce can be made in advance and refrigerated. When ready to serve, reheat the sauce, cook the shrimp, and combine them. This method ensures the shrimp remain tender and not overcooked.
5. What is the best way to cook shrimp for Fra Diavolo?
The best way to cook shrimp for Fra Diavolo is to first sauté them quickly in garlic and olive oil until they start to get a nice caramelization. This step is crucial for flavor development. Then, finish cooking the shrimp in the spicy tomato sauce, which allows them to absorb the flavors and stay juicy.
6. What kind of tomatoes should I use for the sauce when making a Shrimp Fra Diavolo recipe?
For the sauce, crushed tomatoes work best, providing a smooth yet thick base. You can also use whole tomatoes and crush them yourself for a fresher taste. The key is to choose high-quality tomatoes for the best flavor.
7. How do I achieve the perfect sauce consistency for a Shrimp Fra Diavolo?
The perfect sauce consistency for Shrimp Fra Diavolo is thick enough to cling to the shrimp and pasta but not too heavy. If your sauce is too thick, you can thin it with a bit of chicken or vegetable stock. If it’s too thin, let it simmer longer to reduce and thicken.
8. Can I use other seafood in Fra Diavolo?
Absolutely! While shrimp is traditional, you can easily substitute or add other seafood like scallops, mussels, or calamari. The key is to adjust the cooking time based on the seafood you choose to ensure everything is perfectly cooked.
9. What pasta pairs well with Shrimp Fra Diavolo?
Linguine or spaghetti are classic choices that pair well with Shrimp Fra Diavolo. Their long, thin shape works well with the sauce, ensuring each bite is flavorful. However, you can use any pasta you prefer.
10. How can I adjust a a Shrimp Fra Diavolo recipe for dietary restrictions?
For gluten-free options, use gluten-free pasta or serve the shrimp and sauce over a bed of cooked vegetables or gluten-free grains. For a dairy-free version, omit any cheese or butter, or use suitable substitutes.
11. What herbs and spices are essential for making a Shrimp Fra Diavolo recipe?
Essential herbs and spices include red pepper flakes for heat, garlic for depth, and oregano for an herby touch. Fresh parsley and basil can add freshness, and a hint of lemon zest at the end brightens the dish.
12. How do I balance the flavors in a Shrimp Fra Diavolo recipe?
Balancing flavors in Shrimp Fra Diavolo involves adjusting the heat, acidity, and savory elements. Don’t overpower the dish with too much spice; add a touch of sugar if the sauce is too acidic, and use salt and umami-rich ingredients like Parmesan cheese to enhance savoriness.
13. Can I make Fra Diavolo sauce vegetarian?
Yes, you can make a vegetarian version of the Fra Diavolo sauce by omitting the shrimp and adding vegetables like bell peppers, zucchini, or mushrooms. The spicy tomato sauce is versatile and pairs well with various vegetables.
14. What wine pairs well with Shrimp Fra Diavolo?
When pairing wine with Shrimp Fra Diavolo, opt for a white wine that can complement the dish’s spiciness without overpowering it. A crisp, acidic wine like Pinot Grigio or Sauvignon Blanc works well, as they can cut through the richness and heat of the sauce. If you prefer red wine, choose a lighter variety like Pinot Noir, which has enough acidity to balance the dish’s flavors.
15. What dishes pair well with Shrimp Fra Diavolo?
Pairing dishes with Shrimp Fra Diavolo involves balancing the bold, spicy flavors of the dish. A great option is a simple green salad dressed with a light vinaigrette, which offers a refreshing contrast. For a heartier side, consider garlic bread or even Focaccia Bread, perfect for soaking up the flavorful sauce. If you’re looking for a vegetable side, steamed or grilled vegetables like asparagus, broccoli, or zucchini work well, as their mild flavors won’t compete with the dish. For a starch, besides the classic pasta, creamy polenta or risotto can be excellent choices, providing a soothing balance to the spice.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With 2.2 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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5 Comments
J. Oliveira
on March 5, 2024 at 6:29 pm
This was the first Chef JP recipe I’ve made and I couldn’t be happier. He wasn’t kidding, the polenta is FANTASTIC. I could eat it every day. 🙂
Using the larger U-15 shrimp and halving them really is a great idea. The texture is firmer without being dry. Definately better than using smaller shrimps.
I used a dry Aragosta wine in the sauce and it blends wonderfully with the other flavours in it.
Wonderful dish, thanks so much to Chef JP for it. 🙂
I made this for my boyfriend, who loves Italian food more than any other cuisine. He told me it was the best home cooked meal he ever had! We are 60 and love food. That’s quite a recipe!
Thank you, Jean Pierre! You are a wonderful human being.
🙏❤️🙏
I just made this and my wife and I loved it. The polenta is phenomenal – rich and creamy! I punched up the shrimp flavor in the diavolo sauce and shrimp themselves by first cooking the deveined shrimp in their shells, then taking the shells off and making a quick concentrated broth with them to add into the sauce – delicious 🙂
Recently discovered your amazing videos and lessons.
This evening we made your Shrimp fra diavolo.
Fantastic! I had fresh Roma tomatoes so used those with some passage but the idea of putting this over polenta was wonderful. So many recipes to try … so little time.
We’ve always cooked at home, eating out maybe once a month. Now with more videos and recipe ideas, why go out af all!
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Hello friends, today I’m thrilled to share with you a dish close to my heart and bursting with flavor – my Shrimp Fra Diavolo Recipe. This dish is a fiery symphony of succulent shrimp, simmered in a spicy tomato sauce, and served over the best creamy goat cheese polenta you’ve ever tasted. Trust me, this polenta alone is a game-changer; you’ll want to make it over and over again. 
But the real star of the show is the shrimp. I use U15 Black Tiger shrimp. U15 simply means there are 15 or less shrimp to a pound. The Tiger Shrimp might look a bit odd in their grayish hue, but don’t let that fool you. Their texture is phenomenal, even akin to lobster when cooked just right. 
Now, the sauce – it’s not just any tomato sauce; it’s vibrant, with just the right amount of spice to perfectly complement the shrimp. The heat level is just right. It’s a delicate balance of fiery and flavorful, with a hint of homemade charm, reminiscent of the recipes passed down from my mother and grandmother.
And let’s not forget about the polenta. This isn’t your average polenta; it’s a culinary masterpiece. The secret lies in its preparation. Instead of water, I use chicken stock and buttermilk, which gives it an incredible depth of flavor and creamy texture. And when it comes to cheese, go for quality. A good cheddar or goat cheese elevates the polenta from simple to sublime. 
This was the first Chef JP recipe I’ve made and I couldn’t be happier. He wasn’t kidding, the polenta is FANTASTIC. I could eat it every day. 🙂
Using the larger U-15 shrimp and halving them really is a great idea. The texture is firmer without being dry. Definately better than using smaller shrimps.
I used a dry Aragosta wine in the sauce and it blends wonderfully with the other flavours in it.
Wonderful dish, thanks so much to Chef JP for it. 🙂
I made this for my boyfriend, who loves Italian food more than any other cuisine. He told me it was the best home cooked meal he ever had! We are 60 and love food. That’s quite a recipe!
Thank you, Jean Pierre! You are a wonderful human being.
🙏❤️🙏
I just made this and my wife and I loved it. The polenta is phenomenal – rich and creamy! I punched up the shrimp flavor in the diavolo sauce and shrimp themselves by first cooking the deveined shrimp in their shells, then taking the shells off and making a quick concentrated broth with them to add into the sauce – delicious 🙂
J’ai fais cette recette. C’était formidable.
Recently discovered your amazing videos and lessons.
This evening we made your Shrimp fra diavolo.
Fantastic! I had fresh Roma tomatoes so used those with some passage but the idea of putting this over polenta was wonderful. So many recipes to try … so little time.
We’ve always cooked at home, eating out maybe once a month. Now with more videos and recipe ideas, why go out af all!