Sip and Feast posted this fantastic recipe which was perfect for our love of spicy foods! I didn’t have the hot pickled peppers, so I substituted jarred roasted red peppers. Also I didn’t have fresh basil so I used dry. I didn’t have canned plum tomatoes so I used smaller cans of diced tomatoes and hot fire roasted tomatoes. All worked well!
Arrabbiata is an Italian word meaning angry and refers to the spiciness of the chili peppers. This sauce is usually made of garlic, tomatoes, and dried red chili peppers cooked in olive oil. It’s served with pasta or in this case shrimp and crusty Italian bread. Dave and I are limiting our carbs, so we ate the shrimp and sauce with a green salad! Perfecto!
Here’s his recipe. It’s heavenly!
- 1 pound extra large shrimp
- 1 28 ounce can plum tomatoes or a 14.5 can of fire roasted tomatoes and a 14.5 can of crushed tomatoes
- 1 6 ounce can tomato paste
- 10 cloves garlic
- 2 medium pickled hot cherry peppers or 1/2 cup roasted red pepper pieces
- 1 tablespoon cherry pepper vinegar from pepper jar
- 6 tablespoons olive oil
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper or more
- 1/2 teaspoon dried oregano or more
- 10 fresh basil leaves
- Crusty Italian bread if desired or pasta!
- Pat dry with toweling thawed shrimp and place in bowl with 1/2 teaspoon baking soda, 1/4 teaspoon crushed red pepper and 1/2 teaspoon kosher salt. Place in fridge.
- Chop garlic cloves in half. Chop cherry peppers in bite size pieces. Julienne the basil. Break plum tomatoes apart with hands.
- In a saucepan heat 4 tablespoons olive oil on medium heat and sauté the garlic 2-3 minutes or just until beginning to turn golden. Add the cherry peppers and sauté for 1 minute more. Add the tomato paste and break up with a wooden spoon.
- After about 5 minutes the paste will start to break down, add the plum tomatoes, 1/4 teaspoon salt and 1/2 teaspoon oregano. Mix throughly and let the sauce cook covered or partially covered for 10-15 minutes, stirring occasionally. Don’t burn or overcook!
- In a clean sauté pan heat 1-2 tablespoons olive oil on medium high heat and sauté shrimp 3-4 minutes until pink and cooked through. Add 1 cup of sauce to the shrimp and cook for 1 minute mixing well.
- Taste the sauce and the shrimp. Add extra spices as you like.
- Remove the Shrimp Arrabbiata from the heat and add the basil. Serve the extra sauce with the shrimp and with crusty Italian bread or pasta.
Yum! I will make this tonight.
I am sad to see you have given in to the low carb craze. I still do not believe a food group should be eliminated. We don’t always have a carb starch either, but we do not limit them. I make home made bread that has 5 grams of fiber and lots of vitamin D and we love baked potatoes because of their high potassium content. I use My Fitness Pal to log my food and I have noticed that it is hard to get all of the potassium needed daily.
Hey, let’s talk sometime!!! We will probably stay here until MI opens up again and I am missing my friends! Steff
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I limit my carbs so I can eat cookies!
Plus, I have some shrimp and I did not want to make the usual scampi, so THANK YOU!!!!
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You are most welcome!! Enjoy!
This looks so good!
Thank you! We love it!! Let me know when you try it!!