Shrimp Diavolo November 2010

Shrimp Diavolo

Source:

Source: Lea & Perrins

Yield: 12 servings

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Ingredients, Weights, Measures & Directions

Measures
3/4 C.

3/4 C.
3/4 C.
1/4 C.
3/4 C.
12 C.
3/4 C.
1 1/2 tsp.
1 Tbsp.

 

Weights
5 oz.
3 3/4 lb.
5 oz.
3 3/4 oz.
1 1/2 oz.

96 oz.



4 1/2 lb.

Ingredients
Olive oil
Shrimp, raw, tail-on P & D, 21-30 count
Butter
Shallots, fine chopped
Garlic, minced
Vermouth
Fire roasted diced tomatoes with juice
Lea & Perrins^® Worcestershire Sauce
Crushed red pepper flakes
Italian seasoning blend
Angel hair pasta, cooked al dente, warm

• To serve, sauté 5-oz. shrimp in 1 tbsp. oil for 2 minutes; remove shrimp and reserve.
• Add 1 tbsp. each: butter and shallots and 1 tsp. garlic to pan; sauté for 1 minute.
• Add 1 tbsp. Vermouth, 1 cup diced tomatoes, 1 tbsp. Lea & Perrins^® Worcestershire Sauce, ⅛ tsp. red pepper and ¼ tsp. Italian seasoning; simmer until reduced. Add shrimp; heat 1 minute. Serve over 6-oz. pasta. Garnish with basil and Parmesan cheese.

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