Seafood Fra Diavolo

August 07, 2020

 

From our founder, New York City Italian family recipe vault: 

Seafood Ingredients

2 steamed lobsters

1 pound of shrimp (peeled and deveined)

1/2 pound of sea scallops

 

To Season Shrimp

1 tablespoon of paprika

1/2 teaspoon kosher salt

1/2 teaspoon of ground black pepper

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

 

To Make Tomato Sauce

1 pound of fresh tomatoes (Roma Tomatoes are our favorite).  Or use (1) 28 ounce can of whole tomatoes

2 cups of Five Way Foods – Fish Bone Broth 

1 onion, diced

3 garlic cloves, thin sliced

1/4 cup of fresh basil, chopped

1 bay leaf

1 tablespoon of oregano

1/2 teaspoon of kosher salt

1/2 teaspoon of ground black pepper

1/2 teaspoon of crushed red pepper flakes

3 tablespoons of olive oil

 

Directions

Prepare the 2 steamed lobsters by removing the meat from claws and tails.  Set aside the lobster meat.   Season the shrimp with kosher salt, ground black pepper, onion powder, garlic powder and paprika.   Mix the seasoning and shrimp together and set aside.

Heat large pot with 1 tablespoon of olive oil over medium heat, add scallops for 2-3 minutes.  Flip and cook for 1 minute then remove from the heat and set aside.

Heat 2 tablespoons of olive oil to large pot over medium heat.  Add diced onions, crushed red pepper, oregano and bay leaf.  Cook 4-5 minutes until onions are translucent. Add in the garlic and cook another 2-3 minutes.

Next add tomatoes, basil and bring to a boil.  Cover pot and reduce heat and simmer for 20 minutes.   Then add 2 cups of Five Way Foods – Fish Bone Broth and continue to simmer for 12-15 minutes uncovered.  Mash tomatoes with a fork as they cook.

Add in the shrimp and cook for 2 -3 minutes or until the shrimp start to turn pink.  Add in the lobster and toss it around a bit to help heat it, then add in the seared scallops and allow them to cook around 2 minutes.   Season with salt and pepper.

Serve over your favorite pasta.

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