I hated shrimp as a child. Up until about 5 years ago I refused to even try one. Their weird curved little bodies and the memory of a taste and texture I despised were too much for me to overcome.
My mother will tell you that I didn’t actually hate them, I just thought I did. She loves the story about the time in 6th grade when my friend Kathleen and I ate a whole box of breaded shrimp and loved it because we thought they were chicken nuggets. It’s possible that this event occurred, but I would argue that fried breading makes everything delicious and that my child self really did hate those squiggly things.
I don’t remember what pushed me to try them again, but I did.
And I still found them weird.
Shrimp has a strange texture that takes time to get used to. But I did get used to it, and I can now say that I enjoy shrimps meaty but sweet flavour.
That sweet flavour is the perfect counterpoint to heat in this recipe from the October issue of Food and Wine. The recipe is incredibly simple, and yet delicious. It’s great for those nights when you don’t feel like cooking but want to eat real food and not some crappy frozen pizza. I’ll be submitting this post to Cream Puffs in Venice for Magazine Monday (and I’d just like to say that Magazine Monday is making my magazine habit seem totally justified, thanks Ivonne!)
From Food and Wine
- 1 1/4 pounds shelled and deveined medium shrimp
- 1/4 cup extra-virgin olive oil
- 1 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- 1 ounce thickly sliced pancetta, finely diced (1/4 cup)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups jarred marinara (I used this easy tomato sauce)
- 2 tablespoons chopped flat-leaf parsley
- Crusty bread, for serving
- Toss the shrimp with 2 tablespoons of olive oil, red pepper, and salt and pepper. Set aside to marinate for 20 minutes.
- Heat a large pan until very hot. Add the shrimp and cook over high heat until lightly browned and nearly cooked through, about 2 minutes. Take the shrimp out of the pan and set aside.
- Add the remaining olive oil to the pan, and sauté the onions, garlic and pancetta until lightly browned, about 4 minutes. Return the shrimp to the pan, and add the marinara. Simmer until the shrimp are cooked through.
- Serve with crusty bread.
Enjoy!
hehe I loved that you ate a whole box of something you normally wouldn’t eat. BUt I must agree that breaded, fried dishes all taste great. I love shrimp and this recipe sounds so flavorful and delicious! Thanks for sharing.
I’m not the biggest fan of shrimp either! (Ama ebi sushi is a totally different story though). I also find the texture to be a bit odd. I make it for my husband though, because he likes it, and usually eat only one or two…
How funny our taste buds when we’re younger. I’m glad you tried again because I’m loving this recipe.
I love shrimp especially fra diavolo!
My husband and I adore shrimp, but I haven’t always. It’s amazing how much your tastes can change as you get older!
This looks SO good! Living in Texas, I can get fresh shrimp year-round. Saving this one to try soon as we love fast, tasty meals!!!
This looks really good! I love the bright colors…nice picture! I will have to try this one soon!
This looks fantastic! I am saving this to my favourites. Unlike you, I’ve always loved shrimp
Love Shrimp Fra Diavolo, looks great
I had the same illogical hatred for peas as child. I never tried them but I hated them. One day I started eating them and I loved them ever since. Your shrimps definitely fired up my spirits.
I love shrimp and this recipe makes my mouth water! I can’t wait to try it
Congrats on the Special of the Day!
Next time we make shrimp – it is going to be this recipe
What a beautiful dish! Congrats on the Top 9!
This looks spicy, comforting, and delicious! I lovvvve shrimp!
What a great photo! Sounds like the perfect meal for early fall!
I’m so glad you’ve come to the shrimp side! (Sorry … couldn’t resist …) I have always loved shrimp and I especially love them in spicy dishes like this!
[...] Lynn of I’ll Have What She’s Having made Shrimp Fra Diavolo from Food & Wine and Saffron Scented Pear Upside Cake from the October 2006 issue of Martha Stewart Living. [...]
Oh yum – I love shrimp. This is definitely one that I would try.
Sue