1 jar of 825 MAIN Marinara Sauce
1 ½ lb of 12/16 shrimp ( On the chart it would be either a jumbo shrimp or colossal) 5 shrimp per person
¼ cup of extra virgin olive oil
3 cloves of garlic peeled and sliced
¼ cup of sherry wine
¼ tsp of salt (optional)
Pinch of red pepper flakes
1 tablespoon of chopped parsley
1. Peel and devein the shrimp washing them in cold water. You can leave the tails on for extra flavor when sautéing. Remember how I said that the shrimp peels are very flavorful.
2. Add extra virgin olive oil, garlic, red pepper flakes, thinly sliced garlic and shrimp to a skillet.
3. Over medium heat cooks until the shrimp turn opaque to white. Probably takes about 5 minutes. Immediately turn off heat and deglaze with sherry wine and put in parsley.
4. Add jar of 24-ounce 825 MAIN Marinara Sauce. Heat over medium heat until sauce starts to bubble. It cooks quick. Don’t overcook or the shrimp will become rubbery.
5. Ready to serve. You may serve it over pasta of your choice.
Fra diavolo, means “brother devil” in Italian, is the name given to a number of spicy sauces, usually tomato-based, used in American Italian cooking. Fra diavolo sauce is served simply over pasta but most are prepared with one or more types of shellfish. Coppola’s Restaurant has always served it featuring dishes like Calamari, Shrimp, clams, mussels and lobster Fra Diavolo.
Even though “Fra Diavolo” is referred to as a Mediterranean specialty, fra diavolo sauce popular in America’s thousands of Italian restaurants was actually developed in the US. While there are hot dishes called “devilled” or “alla diavolo” in other regions in Europe, there’s no similar tradition in southern Italian cooking. Italians are very fussy when it comes to their food so the robust spiciness of most fra diavolo sauces is enough to overpower many delicate shellfishes, especially lobster or scallops. My dad in keeping with the popularity of “Fra Diavolo” sauce in America was always careful on how spicy he made the sauce because it was important that his customers taste the wonderful fresh taste of the seafood.
In a heavy large skillet add 1 jar of Marinara Sauce. Add crushed red pepper flakes and wine and simmer 15 minutes. Pour over your favorite cooked pasta. Add more crushed red pepper flakes if you would like it hotter. Seafood can be added to Fra Diavolo sauce by using the procedure for adding mussels and clams as described in the Mussels in Marinara Sauce and Zuppe di Clams Marinara recipes.
The history of the puttanesca sauce is interesting. Some say, because of the Italian translation of the name, puttanesca, which means prostitute, a whore’s favorite meal. But I know a much likelier version of this history from my mom’s home town, the island of Ischia. Apparently, it was late one night and clients showed up to their favorite restaurant in Ischia, Italy. The owner quickly informed them he was about to close and thus didn’t have anything to serve them…The clients, being very hungry as they were, simply replied, “Facci una puttanata qualsiasi”, meaning just cook us anything! So the owner turned around and using what he had left in his kitchen, he improvised that night and created the puttanesca sauce!
One 25 oz jar 825 MAIN Marinara Sauce
1 Tbl extra virgin olive oil
5 anchovy filets packed in olive oil (chopped)
1/2 cup chopped green olives or black kalamata olives
1/3 cup sherry wine
3 Tbl of small capers
1/2 tsp of crushed red pepper flakes
Heat EVOO in large heavy skillet and melt chopped anchovies till it turns to paste like. Add jar of Marinara Sauce and rest of the ingredients. Simmer 15 minutes. Then pour over your favorite cooked pasta.