Shrimp Fra Diavolo (CI)

from Cook's Illustrated, February 2014

• 1 1/2 pounds large shrimp (26 to 30 per pound), peeled and deveined, shells reserved
• Salt
• 1 (28-ounce) can whole peeled tomatoes
• 3 tablespoons vegetable oil
• 1 cup dry white wine
• 4 garlic cloves, minced
• 1/2-1 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 2 anchovy fillets, rinsed, patted dry, and minced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1 1/2 teaspoons minced pepperoncini, plus 1 teaspoon brine
• 2 tablespoons extra-virgin olive oil

Tomatoes into colander set over bowl.  Pierce tomatoes with spatula and stir around to release juice.  Do not wash colander.

Mise en place.  The shrimp was tossed with 1/2 teaspoon of salt.

Heat 1 tablespoon vegetable oil over high heat until shimmering.  Cook shrimp shells until they begin to brown.

Add wine and let bubble away until reduced to 2 tablespoons.

Add reserved tomato juice and simmer to meld flavors.

Strain "stock" and discard shells.

Heat remaining oil, garlic, pepper flakes, and oregano over medium heat until garlic is straw-colored and fragrant.

Add anchovies and cook to the same effect.

Off heat, add tomatoes and mash with potato masher until coarsely pureed.  Stir reserved juice mixture in and return to medium-high heat.  Simmer until thickened.

 

Add shrimp and simmer gently until just cooked through.

Remove from heat.  Stir in basil, parsley, and pepperoncini and brine and season with salt and pepper to taste.

The shrimp fra diavolo can be served with salad and crusty bread, but spaghetti serves my purposes better.
The dish was pretty good and certainly not some straight-forward and pedestrian "rubbery seafood in spicy marinara."  The use of shrimp shells built a huge background of shrimp flavor that would've been impossible if it wasn't there.  Unless, of course, one overcooked the shrimp; which this dish avoided, except for when I went to reheat the leftovers.