CEiMB - Shrimp Fra Diavolo with Spinach or. . . if you are allergic to shrimp, try salmon!!

-
Host for the week:  Jennifer of The Rookie Baker

As most of you know, I don't walk away, I run from shellfish since I am uber allergic.  I wanted to make this dish and cook along with Jennifer, so I adapted and used grilled salmon.  Jennifer, this was an excellent choice - we give it ten stars!

First, I had to find some wine that I liked while Chandler grilled our salmon.  I usually do not drink dry wines, so this was all I had.  It was pretty tasty.


This recipe was so easy.  You saute some onions and garlic.  Then add the rest of the ingredients and simmer.  I did substitute cayenne pepper for the red pepper flakes, and sort of put in a pinch too much so ours had a kick to it.  "Fra Diavolo" means "Brother Devil", which means it is spicey, so it is not for the hot spice sissies. But man, is it good. I used whole wheat angel hair pasta and by the time it was ready, the sauce was too!  After the sauce cooks a bit, you add some fresh spinach to it and the shrimp salmon, then the pasta.


Added some breadsticks filled with mozzarella on the side, and we had a beautiful and healthy dinner on the patio!  Check out Jennifer's blog by clicking on her link above and see what she did with this recipe!  Ellie Krieger this is one great dish!

Ingredients:

12 oz Whole Wheat Spaghetti

2 tbsp Olive Oil
1/4 cup Red Onion
4 clove Garlic
3 1/2 cups Canned Tomatoes, Diced
1 cup Dry White Wine
1 tbsp Tomato Paste
1 tsp Oregano, Ground
1/2 tsp Red Pepper Flakes
1/2 tsp Salt
1/2 tsp Cracked Black Pepper
1 lb Raw Shrimp
3 cups Baby Spinach

Comments

Chats the Comfy Cook said…
Your salmon looks great on the side. I mixed mine in. I made a casserole out of it. The salmon would have been better separately.

It was good though, but unusual.
August 4, 2010 at 8:39 PM
Bri said…
Yum! I was instantly jealous of your breadsticks. I didn't serve mine with bread but I really should have. Looks fantastic!
August 5, 2010 at 8:49 AM
Jennifer said…
This looks yummy! I so need to get back in the swing of cooking!!!
August 5, 2010 at 10:27 AM
Anonymous said…
Looks delicious! Glad you were able to enjoy this by substituting salmon for the shrimp. Thanks for cooking with me this week!
August 5, 2010 at 7:32 PM
Jess said…
Great substitution and, my gosh, that breadstick looks delicious!!!
August 5, 2010 at 7:32 PM
Joanne said…
Love those bread sticks! Salmons works for me although since shrimp is a favorite, there were no substitutions. This was a good dish but needed more spice.
August 6, 2010 at 5:52 AM
TeaLady said…
I can see where this would be good with the salmon on the side. I enjoyed the pasta just by itself.
August 7, 2010 at 11:20 AM
Pam said…
This looks delicious and shrimp or salmon, either one would work for me! I'm new here and see some great recipes, especially those cookies below!
August 8, 2010 at 1:36 PM
Post a Comment

Popular posts from this blog

Ina Garten's Deviled Eggs!

-
Image
This is appetizers week in our Ina Garten Fridays group!!  I chose her deviled eggs because we love deviled eggs and I never deviate from my old family recipe so I thought I would branch out and try something different.  I'm so glad I did!  I love these and I am sure my DH will love them tonight for dinner also. With just these ingredients, you can impress your guests or yourself, with some delicious deviled eggs. Ina's recipe says to hardboil six eggs.  (I only did five because that was all I had and mine turned out a little fluffier than they probably should have, but delicious just the same).  If you don't know how to boil eggs, please take a minute to learn.  If your eggs turn out green, you have overcooked them.  To make perfect boiled eggs every time, I put my eggs in cold water and put them on the stove, bring to a boil.  As soon as they begin boiling, I take them off the stove and cover and let them sit for 15 minutes.  At this point, they are perfe
Read more

TWD - Crunchy Toffee Bars

-
Image
Every time I bake with toffee chips, I think of Heath Ledger. You get it, right, Heath Toffee / Heath Ledger. I know I'm weird. But in honor of the Oscars this week, I thought a photo of Heath was appropriate. He was a great actor with a brilliant future ahead of him. Sad. Of course, my real photo choice of the week was going to be my personal favorite Hugh Jackman. Since he was the host of the Oscars, I think it only fitting that we post a photo of him, as well, right? After all, he IS the sexiest man alive. I knew he could act, and look pretty, but dang - he can sing and dance too! Okay girls - get your minds out of the gutter and back to the matter at hand. Truly, get serious! We are here to talk about crunchy toffee bars. Let me just say that I am glad I made these earlier in the weekend because I ended up having to spend some time with a nice young doctor at the ER due to a severe asthma attack! It's heck not being able to breathe folks. It has now turned into acute bronc
Read more

Lenox Almond Biscotti

-
Image
This week Gretchen of Canela & Comino chose Lenox Almond Biscotti for our recipe challenge. Oh Gretchen, thank you thank you, thank you! Biscotti has always been one of my favorite foods (especially around the holidays). Who knew someone of so little culinary experience could actually bake biscotti in their own kitchen? And the greatest thing of all was this was actually one of the easiest things I have baked AND I had all the ingredients I needed right in that pantry of mine. Or so I thought . . . My new shiny red KA mixer was gently purring like a kitten as it mixed my wonderful dough when I discovered - oops, completely out of almond flavoring. Since I was baking in old clothes and no makeup, hair tied back in a ponytail reminiscent of those kindergarten years, there was no way I was headed to the store for almond extract. Not to panic, though, I decided to just use vanilla and hope for the best. I did sprinkle some cinnamon on half of them right before putting into the oven to
Read more