The Devil’s Shrimps

I don’t need to explain the title. Surely you know that this is one hot dish. Cook this for the people in your life who want their food hot! This recipe is from Rachael Ray.

 The Devil’s Shrimp Pasta

You need:

• Thin Spaghetti (cooked according to package directions)
• EVOO
• 1 can anchovies
• garlic (lots of it!)
• 1/2c white wine
• Shrimps, shelled and deveined
• 1 can chopped tomatoes
• 1/2 to 1 cup chicken stock
• bird’s eye chili (siling labuyo)
• dried chili flakes
• salt and pepper
• dried oregano
• butter
• basil
• lemon juice

In a deep skillet or pan, heat the EVOO. Stir in the anchovies to melt. Add the dried chili pepper and the sliced/chopped bird’s eye chili. Be careful of pepper burns. Wear gloves when you chop the chilis or use a fork and knife. Add the chopped garlic.   Add the white wine and let simmer for about 3 minutes. Add the chicken stock and the canned tomatoes. Add the oregano and basil. Simmer for about 10 – 20 minutes. Season with salt and pepper.

In a bowl, season the shrimps with salt and lemon juice. In a pan, melt the butter then add the shrimp. Cook until pink. Add the shrimps to the sauce then stir in the pasta. Serve with crusty bread to sop up the sauce. Don’t forget to serve a lot of cold drinks!

Because MB loves spicy dishes, this was a hit! I’m not a big fan of super spicy dishes but I loved this!