Shrimp of the Devil
This was my mothers recipe for Shrimp fra Diavolo. Then I butchered it to suit the palate of those who prefer a spicier dish (like me*)
Category: Main Course, Seafood, Shrimp
Author: Meredith Hull
- ¼ cup Olive Oil
- 1 medium Onion chopped
- 2-3 cloves Garlic minced
- 2 lbs clean, de-veined Shrimp
- 2 Bay Leaves
- ½ teaspoon Oregano
- 1 teaspoon Crushed Red Pepper
- Salt to taste
- Tabasco sauce to taste
- Cajun spice to taste
Sauté onion and garlic in olive oil until the onion begins to soften.
Add all other ingredients.
Sauté until shrimp are cooked through.