Paleo Shrimp Fra Divolo


I haven't been able to find shrimp the grocery store for an affordable price in so long. We used to eat shrimp almost once a week and then the prices skyrocketed and I've spent the time ever since missing seafood. Usually I am not a fan of red sauces with shrimp but this just looked so good that when I found some shrimp on sale, I knew this was what I needed to make.

Paleo Shrimp Fra Divolo
Source: Home Sweet Jones
Servings: 2
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    • 3/4 lb. peeled and deveined
    • 28 oz. can whole tomatoes
    • 2 tbsp. olive oil
    • 1 cup chicken stock
    • 4 cloves garlic, minced
    • 1 tsp. red pepper flakes
    • 1 tsp. dried oregano
    • 1 tbsp. anchovy paste
    • 1 pickled pepper, minced and 1 tsp. juice
    • 1/4 cup fresh parsley, chopped
    • 1/4 cup fresh basil, chopped
    • salt and pepper
1. Drain tomatoes in a colander, saving the juice.
2. Add olive oil to a skillet over medium heat. Add garlic and cook for 1 minute, then add chicken stock, red pepper flakes, oregano, anchovy paste and bring to a simmer.
3. While the liquid is simmering, lightly mash the tomatoes. Once the chicken stock mixture has reduced by half, add the tomatoes and 1/2 cup of the tomato juices.
5. Cook for 5 minutes.
6. Add the shrimp, pickled pepper and brine. Cook until shrimp are pink and cooked through.
7. Garnish with parsley and basil. Add salt and pepper to taste.

I changed the recipe up a little bit for the sake of time. The original calls for browning the shrimp shells and then simmering them in the wine. That would create more of a seafood/brine flavor and the way I chose to do it lessened that. You could easily add in a clam juice or reduce the juice from the canned tomatoes if that was the flavor you were looking for and didn't have time to simmer the shells either. 

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