Shrimp or Lobster Fra Diavolo (VLCD)



14 oz. large shrimp
1tsp salt, plus additional as needed
1tsp dried crushed red pepper flakes
1 Tbsp minced onion
4 diced tomatoes
1 cup organic low sodium chicken broth
3 garlic cloves, chopped
¼ tsp dried oregano leaves
3 Tbsp chopped fresh Italian parsley leaves
3 Tbsp chopped fresh basil leaves
Toss the shrimp in a medium bowl with 1 tsp of salt and red pepper flakes. Heat a small amount of broth in a heavy large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the 1 tbsp onion to the same skillet, adding 1 Tbsp chicken broth to the pan and sauté until translucent, about 5 minutes. Add the tomatoes, garlic and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors melt together. Stir in the parsley and basil. Add salt to taste, and serve..

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