welcome friends welcome back to the
kitchen looks like there's a lot going
on here on the counter top
but there isn't really this is
pretty much a dead simple recipe
often called
something fraud diavalo
today we're going to do shrimp fried
diavalo but sometimes it's chicken
sometimes it's mussels sometimes it's
clams
i've seen it done a whole bunch of
different ways with different proteins
at its core it's a spicy tomato sauce
um
and so that spicy tomato sauce with
whatever protein and then often
most often served over top of a pasta
and this is um this is a recipe
that is born out of
italian immigration to the united states
this is a recipe that realistically
first shows up in either new york or new
jersey
and there's a whole bunch of origin
stories about it and a lot of people
claim and a lot of restaurants claim to
have invented it
we'll never figure that out we'll never
know exactly where it came from
but it is an excellent excellent recipe
really great eating something that i
enjoy
and so we're going to make it today
in this pot i've got salted water it's
almost at a boil ready to go
in this pan i've put some olive oil and
i'm going to let that heat up bring that
up to temperature here i have some
shrimp um they were
relatively inexpensive this morning at
the grocery store which is driven
today's meal they were in a bunker and
they looked like they were freezer burnt
so they were they were deeply discounted
but they're going to be fine so i've got
the shrimp in there
put some olive oil in i just put some
baking soda in and now we need to bring
some of that heat element
and you could use definitely hot red
pepper flakes and that's what i've got
here and i'm going to put a pinch of
those in with the shrimp
but i've also got this pepperoncino
and it's hot peppers diced up in oil and
vinegar
and i think that brings a really nice
clean flavor
and what i mean by that is it brings
heat definitely brings heat but it also
brings
a bigger depth of flavor than just heat
so it's not just a smack of hot
it's a smack of hot with a whole bunch
of other things going on in the
background and i really like that so
put that in i'm just going to toss that
together with the shrimp
just coat the shrimp with
the oil
the baking soda and the hot peppers
there we go
now i bought shell on shrimp and i've
got the shells here you've seen me do
this in the past
any recipe where i end up with the
shells from the shrimp that i'm going to
use i will flavor the oil in the pot
with the shells and so that's just a
matter of
frying the shells in the oil to flavor
the oil in the bottom of the pan
now this is a technique from you know
those white tablecloth restaurants and
where they would do you know pounds and
pounds of shells either shrimp shells or
lobster or whatever in order to flavor
their oil that they could use throughout
service in the evening
at home
you are going to impart some flavor but
you're not really going to have enough
shells to give you big big flavor
but it helps and all along the way every
little bit helps where you can
build just an extra layer of flavor
it doesn't take too long that's pretty
much it
and i'm going to use tongs to pull the
shells out so that i can leave behind as
much of the oil as possible
you want to leave the oil in the pan
because
it's now flavored
and the shells at this point are done
they just go into the compost
okay oil back on the heat
and
in goes the shrimp
and we just want to fry those shrimp
until they're starting to turn pink
so there's a canadian chain restaurant
um
started here in canada at one point it
was all across the united states as well
they expanded and then it's pretty much
collapsed back down to nothing and it
was the kind of place where it was an
italian-american eatery i think is what
they called them i'm not going to tell
you the name but the tagline was an
america italian american eatery
and they had at one point this on the
on the menu
and it's the kind of place where you
would go and they would have limitless
salad and bread
and you know when you're young and broke
going there for limitless salad and
bread
and then sharing an entree was a great
thing and this was my favorite entree
from that restaurant
now a little bit of oil still left in
the pan i'm going to put in
a finely
finely minced onion
and this is a hot banana pepper
nope
there's some heat don't get over the pan
there's some heat
we are building a nice brown fond on the
bottom
and i'm just cooking this until the
onions and
the hot peppers soften
okay i have some tomato paste
and i'm gonna put
about half a can of tomato paste in the
bottom
and we'll fry that around and watch your
heat
you don't want anything to burn but you
do want it to caramelize
so if you need to ride the heat and turn
it down
go right ahead um
watch it closely don't you don't want to
burn anything but you do want to
caramelize
and that doesn't take too long at all
so years later long after i had stopped
eating at this restaurant julie and i
had stopped eating at this restaurant
because the one in our town closed
so it just wasn't convenient anymore to
go there
i was working an ad
for the company um
and
you know the chef one of their corporate
chefs was there making this dish and so
they were making it
beautifully much more beautifully than
they would in the restaurant
and so i got a lot of
the tips and tricks for what i'm doing
here from that shoot
so that's some garlic
garlic is up to you
in the amount that you want to put in or
the intensity of the garlic flavor that
you want
three four cloves five cloves seven
cloves eight cloves
really it's up to you
it's your dish make it the way that you
want it so i put that in and i don't
really let that fry too much
nothing worse than bitter garlic okay so
this is some oregano
and
i've got some white wine
and i want to deglaze the bottom of the
pan with this white wine
so bring that
up to a simmer
and get all that goodness off the bottom
now salt and pepper so
i'm not going to put too much salt in
just a very little bit
and some black pepper fresh crack salt
pepper arch to taste of course
and
i almost think for this dish that
putting the pepper on
you're serving it um
brings that pepper flavor out a lot more
but i've got a little bit in there now
just to get things started and of course
taste along the way
and
and please yourself with your cooking
please yourself
now i've got some tomatoes these are
roma tomatoes
and
these are whole and they're in kind of a
tomato pulp they're not really in a
liquid or juice
and i just kind of break them up with
the back of my spoon
you could put them in a blender if you
wanted to you could crush them with your
hands or your fingers but i like some
chunks
now i'm just going to simmer this for i
don't know 15 minutes or so
another way that you can really sort of
push the flavor up
is with clam juice
um i might have some
open no
i have to have some open in the fridge
this is something i use a lot and so a
little bit of this clam juice really
sort of raises all of the rest of the
flavors it accentuates
what's going on with the shrimp so i'm
going to put that in
because i really like it if you don't
have it or you don't want to buy a whole
bottle of clam juice to use half a
bottle in this dish
you can leave it out there's no no huge
deal but it does
improve the flavor
okay water is boiling so in goes the
pasta i'm using linguine today but you
know
use what you've got i mean if you have
spaghetti in your cupboard use spaghetti
don't go out specifically to get
linguine
um
use the pasta that you
like it's your supper
don't let me tell you
okay
pasta is done
now
pasta is
mostly cooked not quite completely
cooked it will cook the rest of the way
in the sauce
and i love using this basket
because i've still got the pasta water
here if i need to add some to thicken
the sauce
so i'm going to put this into the sauce
the sauce is still bubbling away mix it
all together and i'll give it just about
a minute or so i'm not going to add the
shrimp just yet i don't want to overcook
the shrimp i'll add that just before
service now time for the shrimp that
goes in all the juice
and we mix that together and the shrimp
doesn't take long to heat up at all
at all so it's pretty much at this point
ready to serve
hey jordan hey glenn hey friends
so my timing's great isn't it
lovely
i'm uh
look at you trying to get all swirly in
a mountain of pasta okay
yeah a couple of shrimp on top
everyone's happy everyone's happy as
long as there's shrimp no one cares the
plate's a little bit smeared i get to do
the garnish
now this is as good or better
than that guy mario from over on the
east side
fair enough
okay a couple of shrimp
oh i need a cloth
you can't plate that
can't send that to the past no everyone
would be upset i eat
linguine politely in front of all of you
there's no flight way
just
there is but you know there's no
pressure really
kick a heat
there's some
good seafood flavor in there
yeah isn't there yeah
i wish this was japanese noodles
like an udon noodle yeah just or the
light well because it would be polite
did it just slurp it into my mouth and
well it also wouldn't be in this format
but yes
but it's it's um it does have a lot more
uh
seafood flavor than i was expecting with
the with just the shrimp
because i use the shells to season the
oil ahead of time
okay
huh and my bottle of
magic clam juice
came out
right so yep
so there's that depth of flavor all of
those things together oh that's too big
sort of makes this this dish come
together
because this could be a very one note
it's hot
it's tomato
yes
by sort of layering all of those flavors
in there
you get some nice depth it's easy and
change the protein i use shrimp but you
could use chicken you could use clams
you could use mussels there's a whole
bunch of other ones in your cupboard my
friend i mean it could be sausage
it could be sausage so play with it
thanks for stopping by see you again
soon
you