Shrimp Fra Diavolo by Zaza

Shrimp Fra Diavolo by Zaza
Chef Cedric brought us a recipe Friday that you'll love to try at home...or visit his new restaurant to try it there.
Shrimp Fra Diavolo

Makes 4 servings

½ cup extra-virgin olive oil

6 cloves garlic, thinly sliced

Roasted Fresno peppers, seeded and thinly sliced

2 cups Canned Tomatoes

1 cup dry white wine

20 large shrimp, head on, split down the back and deveined

2 tablespoons fresh basil leaves

In a 12-inch sauté pan, heat ¼ cup of the oil over medium heat. Add the garlic, onions, and Fresno Peppers cook until softened, about 3 minutes. Add the red pepper flakes, tomatoes, and wine and bring to a boil. Lower the heat and simmer for 4 minutes.

Lay the shrimp in the sauce and simmer until just cooked through, 4 to 6 minutes.

Meanwhile, toast the bread on a baking sheet under the broiler, turning once. Place a slice of toasted bread in the center of each of four plates.