Name: Spicy Shrimp Fra Diablo
Ingredients: 1 tb Olive oil; 3 Cloves garlic, minced; 1 md Onion, chopped; 15 oz Can tomato puree; 6 oz Can tomato paste; 2 tb Red wine; 1/2 c Water; 1 ts Crushed red pepper flakes; 2 ts Drained capers; 2 tb Minced fresh basil leaves; 1 1/2 lb Medium shrimp, peeled and; Deveined; Cooked rice or pasta

[Sarah Edwards in writing to her daughter Esther at the death of her husband, Jonathan, said], “My Very Dear Child, What shall I say? A holy and good God has covered us with a dark cloud. O that we may kiss the rod, and lay our hands on our mouths! The Lord has done it. He has made me adore his goodness, that we had him so long. But my God lives; and he has my heart. O what a legacy my husband, and your father, has left us! We are all given to God; and there I am, and love to be. Your ever affectionate mother, Sarah Edwards.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Seafood	American	Main dish, Jaw, Seafood	6	Servings

INGREDIENTS

1	tb	Olive oil
3		Cloves garlic, minced
1	md	Onion, chopped
15	oz	Can tomato puree
6	oz	Can tomato paste
2	tb	Red wine
1/2	c	Water
1	ts	Crushed red pepper flakes
2	ts	Drained capers
2	tb	Minced fresh basil leaves
1 1/2	lb	Medium shrimp, peeled and
		Deveined
		Cooked rice or pasta

INSTRUCTIONS

In a heavy skillet, heat olive oil over medium heat. Add the garlic and
onion and saute 5 minutes. Add the tomato puree, tomato paste, red wine and
water. Bring to a boil. Add the crushed red pepper flakes, capers and
basil. Lower the heat and simmer 15 minutes. Add the shrimp and cook over
low heat 7 to 10 minutes, or until the shrimp are pink and cooked through.
Serve over hot cooked pasta or rice.
From The Austin American Statesman  typed by jessann :)
Posted to MM-Recipes Digest V3 #349
From: jessann doe <jessann@texas.net>
Date: Sat, 21 Dec 1996 09:56:07 -0600

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