Shrimp Fra Diavolo

Ingredients: For: 24 Servings
Directions: Remove the shrimp in gallons from
refrigeration right before cooking. CCP below 41 degrees
Weight Measure
Freshwater Shrimp 8 lbs 3 portions
per pound
Wash off the shrimp in a colander and pat dry.
Make the Fra Diavolo Sauce first.
Yellow onions, brunoise 2 cups 3 ea onions Fine dice the onions.
Garlic cloves, fine chopped 1 bulb Finely chop the garlic.
Olive Oil 8 fl oz.. 1 cup Pour the olive oil in a cold sauce pan, add the onions &
garlic and sweat without color until the onions are tender.
Diced Tomatoes 1 x #10 can Add the strained diced tomatoes; save the juice.
Tomato Puree 8 fl oz. 1 cup In the saved tomato packing medium, stir in tomato puree
until smooth; add to the tomato, onion, garlic mixture.
Bring to a simmer, 185 degrees, (CCP) and cook for 30
minutes.
Sautéing the freshwater shrimp
Olive Oil 8 fl oz.. In a large pan or tilting skillet, heat the olive oil.
Add the freshwater shrimp and sauté quickly to sear and
seal in the shrimp’s natural juices.
Pour over the Tomato Sauce.
Flat-leaf Parsley, rough chopped 1 Tbsp. Add the rough chopped fresh parsley, basil & oregano.
Basil, rough chopped 1 Tbsp.
Oregano, rough chopped 1 Tbsp. Adjust seasoning and heat depending on your population;
Fra Diavolo is known for being spicy, sometimes very hot.
The heat coming from fresh hot peppers or hot pepper
sauce.
Serve in a bowl with linguine around the outside and 8
ounces of Shrimp Fra Diavolo ladled in the center of the
nest.
Serving Size 8 fluid ounces Pan Size Oven Temperature & Baking Time:
Temperature Minutes
Yield 24 servings Number of Pans Convection