How To Make Shrimp Fra Diavolo | Chef Jean-Pierre
How To Make Shrimp Fra Diavolo | Chef Jean-Pierre
Hello There Friends! Shrimp Fra Diavolo with Goat Cheese Polenta is a perfect blend of spicy and savory. This dish, inspired by traditional Italian flavors, combines succulent shrimp in a spicy tomato sauce with creamy, flavorful polenta. The polenta, enriched with goat cheese, adds a unique twist to this classic dish. Let me know what you…
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Fra Diavolo (lit. Brother Devil; 7 April 1771–11 November 1806), is the popular name given to Michele Pezza, a famous Neapolitan guerrilla leader who resisted the French occupation of Naples, proving an “inspirational practitioner of popular insurrection”.Pezza figures prominently in folk lore and fiction. He appears in several works of Alexandre Dumas, including The Last Cavalier: Being the Adventures of Count Sainte-hermine in the Age of Napoleon, not published until 2007 and in Washington Irving's short story "The Inn at Terracina".
Correction Appended
LOBSTER or Shrimps FRA DIAVOLO, lobster in a spicy tomato sauce with linguine, "brother devil" style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian?
"Oh, dear," sighed Anna Teresa Callen, the Italian-born cookbook author and cooking teacher, when asked about it. "It's not an Italian dish. It's really another Italian-American invention. I have never seen it in Italy, and I suspect that it came from Long Island."
Like Mrs. Callen, many authorities on Italian cooking are not on the side of the devil.
Tony May, the owner of San Domenico, who is from Naples, said lobster fra diavolo was not from his hometown. "It's like the lemon peel with the coffee, he continued. "I first heard of it when I came to New York in 1963. I think there was a restaurant in midtown called Fra Diavolo that started it. Or maybe the restaurant was Vesuvio."
Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. "We don't even have American lobsters in Italy," he added. "And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. I think it came from a restaurant that was
Others trace its origins to Little Italy. Victor Hazan, the wine expert, said he remembered first eating lobster fra diavolo at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy."
I love how you always mention how your Mom or Grandmother taught you. Precious memories, forever in your heart. May God bless you Jean-Pierre♥️
❤Tkhs Chef
I gone cook this to morrow. Love from Anne i Norge🥰
21:10
Happy chef noises😊
Did this man singlehandedly fix “cooking youtube’s” use of the microplane? I have noticed more and more professional chefs and amateur cooks using it correctly as well;)
i am curios you are dunk
"the butter makes everything butter" .i love jean
are grits and polenta the same thing?
It seems to me that there is not much seafood. Clams, mussels, lobsters, etc. A little bit simple…
This is a beautiful dish & the taste must be fantastic , will definitely try cooking it ❤👍 But chef , have you ever cooked the ' Red polenta ' with grated onions , tomato paste & oregano topped with fetta or mozarella cheese ? It's yummy 😋
I made this and loved it, thank you chef! 😁
Really enjoyed the fra diavolo sauce, but for me, with the wine, the tinned tomatoes and the lemon zest, it tasted a bit too acidic. I'm thinking maybe a touch of sugar at the end might help balance the acidity. I'll try doing that next time. Any other suggestions?
😂😂😂 omg less "ding dongs" 😂😂😂😂😂.
Excellent dish, Chef. And you were right: it’s those recipes and those little kitchen tricks and tips that you learn from mom and grandma that are often the best and are the most cherished because of how well they serve you. Cheers sir
❤❤❤Tkhs Chief
lol 😂 I love this guy❗️Some of this stuff I made for my mom coming home from school, And dinners ready when she comes home from her second job..I love cooking I’m only 16 but I’m trying…
My wife and I made the polenta tonight. It's so delicious! We made it with Chefs Creamy Garlic shrimp and Garlic bread of course with the homemade butter. The flavors!!!! ❤️❤️
Merci Beaucoup pour vos recettes!
This looks delicious. I'm always so happy to see him. Chef Jean Pierre you are the best!
Agreed may they both rest in peace
Just made this for my son and I. Delicious! I've been using mise en place for about a month now. Jean Pierre is absolutely correct makes it stress free and enjoyable. cudos. Now if only doing the dishes was easier.