If you’re looking for some new recipes to try, check out these two from Rania Harris!
Shrimp Fra Diavolo with Homemade Marinara Sauce
- 1 ¼ pounds shelled and deveined medium shrimp
- ¼ cup extra-virgin olive oil
- 1 teaspoon crushed red pepper
- Freshly ground black pepper
- 1 ounce thickly sliced pancetta, finely diced (¼ cup)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups homemade marinara sauce (see recipe below)
- 2 tablespoons chopped flat-leaf parsley
- Crusty bread, for serving
In a medium bowl, toss the shrimp with 2 tablespoons of the olive oil and the crushed red pepper; season with salt and black pepper. Let stand for 20 minutes.
Heat a large skillet until very hot. Add the shrimp and cook over high heat until lightly browned and nearly cooked through, about 2 minutes. Transfer the shrimp to a plate.
Add the remaining 2 tablespoons of olive oil to the skillet along with the pancetta, onion and garlic and cook over high heat, stirring occasionally, until lightly browned, about 4 minutes. Return the shrimp and any accumulated juices to the skillet. Add the marinara sauce and simmer over moderate heat until the shrimp are cooked through, about 2 minutes. Transfer the shrimp to bowls, garnish with the parsley and serve with crusty bread.
Homemade Marinara Sauce
- ¼ cup extra-virgin olive oil
- 3 peeled and halved garlic cloves
- 1 tablespoon tomato paste
- 1 – 35-ounce can whole peeled Italian tomatoes
- Salt and freshly ground pepper to taste
- Pinch of sugar
- 2 basil sprigs
In a large saucepan, heat the extra-virgin olive oil. Add the garlic cloves and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes and crush them with the back of a spoon; season with salt and pepper. Stir in the sugar and basil sprigs and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is thickened and reduced to 3 cups, about 30 minutes. Discard the basil sprigs and garlic.
Stuffed French Bread Pizza
- 1 (2 foot long) loaf French bread
- 1 pound sweet Italian sausage
- 1 tablespoon extra-virgin olive oil
- 1 small red bell pepper, seeded and chopped
- 1 small onion, chopped
- 2 large cloves garlic, chopped
- 1 package frozen chopped spinach defrosted and squeezed dry
- Salt and pepper
- 1 ½ cups part skim ricotta
- ½ cup grated Parmesan
- ½ pound sweet sopressata, from the deli, sliced thick, chopped
- ½ stick pepperoni, chopped
- 1 sack (10 ounces) shredded mozzarella
- 1 sack (10 ounces) shredded provolone
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
Preheat oven to 425 degrees.
Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately.