Well Texans like their food hot and spicy and this recipe will not disappoint. If you're a Yankee cut back on the Red Pepper Flakes by half and then add more to taste. Lol.
Cookware used in Recipe
12 inch Large Skillet with Cover View
6 - 8
1 pound large shrimp, peeled, de-veined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 ½-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
¼ teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Toss the shrimp in a medium bowl with 1 teaspoon of salt
and red pepper flakes.
Heat the 3 tablespoons oil in the 12'' Large Skillet over medium-high heat.
Add the shrimp and sauté 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 onion to the same skillet, adding 1 to 2 teaspoons of olive oil to
the pan, if necessary, and sauté until translucent, about 5 minutes.
Add the tomatoes with their juices, wine, garlic, and oregano.
Simmer until the sauce thickens slightly, about 10 minutes.
Return the shrimp and any accumulated juices to the tomato mixture;
toss to coat, and cook for about a minute so the flavors meld together.
Stir in the parsley and basil.
Season with more salt to taste and serve.