Hello You Kind Wonderful People,
Who could believe in such a short amount of time I have reached 133 views?! How exciting is that?! : ) Thank you for checking my blog out, it means so much to me.
I am super excited for this post because its my first actual recipe I will be posting. This recipe has roots that start with my nana, Carmella, so you know its Sicilian goodness. It has traveled from Agusta, Sicily to St. Louis, Missouri to my father’s kitchen to my blog. Send a recipe through three people and it is bound to change! It originated as “Diablo Shrimp”, coined by my father, but has changed as I have added more bits of seafood. If you think of a good name let me know!
One great thing about this recipe is you don’t need to measure a bunch of ingredients. A lot just depends on how much of each element you want.
Food and wine you need:
1) Your sea food of choice– I bought a mix of shrimp, scallops, calamari, mussels, and squid bits at Sam’s club. But you can chose to single out certain aspects. But the mix works great because you get a variety of textures. Calamari rings are rubbery so if you add in shrimp or mussels you can take a break from the overwhelming texture.
2) A dry white wine (Such as Holland House) – If you’re not 21 do not fret! Go to the vinegar section of your local super market and pick up some cooking wine. No one in their right mind would drink the stuff because it is salty as all get out and contains barely any alcohol. The alcohol is not what makes the recipe anyway, and the saltiness will give more flavor.
3) A can of crushed tomatoes (you can go with a big can or small can it just depends how much sauce you want, get the small can if you want light) Just make sure the tomatoes are CRUSHED, not paste, pureed, or diced. If you want a brand name I would say Cento never disappoints.
3) One large white onion thinly sliced to rings
4) Red pepper flakes– No need to get fancy, Great Value works great in this case
5) Olive Oil
6) Garlic– Chopped or pressed, just add garlic!
7) Salt and pepper if and when you want it
Supplies you need:
1) A deep skillet
2) A basic skillet
3) Patience to get through my first attempt at a recipe : )
The Steps you will need to take:
1) Chop and caramelize your onions- After you remove the outermost shell of your white onion slice it thin and so that the cut naturally makes rings. Add some olive oil to which ever skillet of yours is the shallowest and start to cook those puppies. Go ahead and add in some garlic in accordance to how much you like it. If you love it go crazy!
2) While your onions are cooking add your crushed tomatoes to your deeper skillet. Add some wine too. Don’t worry too much about measuring, most of it will cook out but leave behind a good flavor. Your main goal in this step is to add the wine flavor to the tomatoes while also cooking out some moisture. We want to make something you can put on a plate not in a bowl. If the mixture is too thin it will not stick to the sea food. Also put in your crushed red pepper flakes. Keep in mind a little amount goes a long way. If you like red pepper flavor add as much as you like. If not, an amount about the size of a thumb nail will work. Don’t be afraid to sample and add it bit by bit to achieve the flavor you want.
3) Grab your bag of sea food and run it under COLD water to thaw it a bit. We don’t want to throw the sea food in frozen, but we also don’t want the water to “precook” it. One of the easiest ways to thaw seafood safely and quickly is it to do it this was. If you are afraid you won’t have time for this go ahead and thaw your seafood a head of time in ice water in the fridge. Also if you are using any sea food with a shell make sure that none of them have broken. The last time I thawed a bag I had little black shell pieces I had to remove. Nothing sounds worse than cutting your gums on a mussel shell. : (
Hello little shrimps, scallops, and squids!
4) At this point your tomato mixture should have thickened up a bit and your onions should be caramelized glory. Go ahead and combine these two mixtures in the deeper skillet, and make sure they mix up. This part is where it is ideal to have a wooden spoon to mix. If you have an adversity to wooden spoons because your mom hit you with them (you know you deserved it) you can use a different stirring utensil.
5) Add in your sea food and some extra wine. Sea food cooks fast, and this step won’t take as long as you think . You can tell shrimp are done when they lose their transparency and mussels and clams will open. The calamari rings and squid pieces will follow in suit. If you find a mussels or clam has not opened go ahead and throw it away, because that means it is not good to eat.
6) Plate up! This recipe is great to serve with a crusty bread and a side pasta.
Please be aware that sometimes when you cook black mussels they end up looking like cockroaches on your plate. There is nothing you can do about it. Just accept it and move on. I wish the rules were different but alas some tasty foods don’t always looks pretty.
The last time I served this dish was for my boyfriend’s birthday. We paired it with a tricolor totellini and…. well more wine of course. When I posted the photos of our dinner on facebook everyone commented “oh how romantic”. And while it certainly was I can guarantee after dinner was spent with the both of us playing Lego Marvel Super Heroes and me shrieking at the tv.
Thank you for stopping by again! How does everyone feel about a Pie Post? With 3.14 (PIE DAY! AHH!) coming up I think we may retroactively go back to the Christmas season. I have pumpkin, apple, and chocolate pie recipes to share! Leave a comment and let me know!