Spicy Shrimp

My husband loves this meal more than any other. But to be honest, the kids don't really care for it too much. Kid #3 won't eat seafood at all, and Kid #1 doesn't like all the spice. But if you like spice and you like shrimp, then this recipe is for you. To keep it healthier and lighter, skip the spaghetti.

Spicy Shrimp with (or without) Spaghetti

1 pound medium shrimp, peeled and deveined and tails removed

½ teaspoon sea salt

1 teaspoon dried crushed red pepper flakes

MCT oil

1 medium yellow onion, thinly sliced

1 (approx 15 ounce) can diced tomatoes

1 cup white wine (DO NOT use cooking wine: it is loaded with salt. If you don't want to commit to opening a full-size 750ml bottle of white wine, then buy the little individual wines that come in a 4-pack and save the extra bottles for future recipe making)

2 teaspoons minced garlic, or 4 cloves of minced garlic

½ teaspoon dried oregano

1 tablespoon dried parsley

1 tablespoon dried basil

1 pound spaghetti (optional)

Toss the shrimp in a medium bowl with the salt and red pepper flakes. Heat a large heavy skillet or wok over medium-high heat, and drizzle with MCT oil. Add the shrimp and saute for about two minutes until just cooked through (color should be pink; no more gray). Transfer shrimp to a clean plate and set aside. Add the onion to the same skillet/wok and drizzle with a little more MCT oil. Saute until onion is translucent, about five minutes. Add the canned tomatoes with their juices, wine, garlic, and oregano. Simmer until sauce thickens slightly, about 20 minutes. (If you're serving this over spaghetti, now would be a good time to cook the spaghetti.) Return the shrimp and any accumulated juices to the tomato mixture; add parsley and basil. Toss to coat, and cook for about a minute so the flavors blend together. Season with additional salt, if needed. Serve over cooked spaghetti, if desired.


Note: I'm told this recipe is safe for kids because the alcohol in the wine cooks off during the 20 minute simmer. In case you're wondering.

Credit to Food Network for this recipe. I made only the slightest of modifications to the original recipe which I obtained from the internet some ten plus years ago.