Best 3 Shrimp In Purgatory Recipes
**Shrimp in Purgatory: A Spicy and Flavorful Seafood Feast**
Indulge in the tantalizing flavors of Shrimp in Purgatory, a classic Italian seafood dish that marries the bold flavors of garlic, chili peppers, and succulent shrimp. This delectable dish is known for its spicy kick, derived from the generous use of crushed red pepper flakes, which creates a delightful contrast to the sweetness of the succulent shrimp. Accompanied by a vibrant sauce made from fresh tomatoes, white wine, and aromatic herbs, this dish promises an explosion of flavors that will leave your taste buds craving more. Whether you're a fan of spicy seafood or simply seeking a culinary adventure, Shrimp in Purgatory is sure to satisfy your cravings and transport you to the vibrant streets of Italy with every bite.
**Recipes Included:**
1. **Classic Shrimp in Purgatory:** Experience the authentic flavors of this traditional Italian recipe. Fresh shrimp are sautéed with garlic, chili peppers, and a medley of herbs, then simmered in a rich tomato sauce.
2. **Spicy Shrimp in Purgatory:** For those who love their food with a fiery kick, this version of Shrimp in Purgatory amps up the heat with a generous amount of crushed red pepper flakes. The result is a bold and flavorful dish that is sure to leave your taste buds tingling.
3. **White Wine Shrimp in Purgatory:** In this variation, white wine is used to create a light and flavorful sauce that complements the delicate taste of the shrimp. The addition of lemon zest and fresh parsley adds a refreshing touch, making this dish perfect for a summer gathering.
4. **Shrimp in Purgatory with Zucchini and Bell Peppers:** This colorful and vibrant take on Shrimp in Purgatory incorporates sautéed zucchini and bell peppers, adding a delightful crunch and extra layer of flavor to the dish.
5. **Baked Shrimp in Purgatory:** For a hassle-free and equally delicious meal, try this baked version of Shrimp in Purgatory. Simply combine all the ingredients in a baking dish, pop it in the oven, and let the flavors meld together for a succulent and satisfying seafood feast.
SHRIMP IN PURGATORY
This one-skillet shrimp dish is inspired by the bright flavors of eggs in purgatory, the classic Southern Italian dish in which eggs simmer in a spicy tomato sauce. The exact origins of the name are uncertain, but many say the sauce is meant to represent purgatory, and the eggs, souls. Here, shrimp stand in for the eggs, and the tomato sauce is rich and tangy, with roasted red peppers and capers. You can use frozen shrimp; just defrost them first. Serve the shrimp in shallow bowls, with crusty bread, or over orzo, couscous or polenta. Find a slow cooker version of this dish here.
Provided by Sarah DiGregorio
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Warm the olive oil in a 12-inch skillet over medium-high. Add the onion, season generously with salt, and cook, stirring, until the onion is translucent, soft and starting to turn golden, 7 or 8 minutes. If necessary, decrease the heat to medium to prevent scorching.
- Add the garlic and cook until fragrant and softened, about 2 minutes. Stir in the oregano, red-pepper flakes and fennel seeds, then the Calabrian chiles, roasted red peppers and tomatoes. (Crush the tomatoes by hand, if using whole.) Season with salt and pepper. Bring to a simmer, adjust the heat to maintain a simmer, and cook for about 5 minutes to slightly reduce the sauce and blend the flavors.
- Add the shrimp, scallions and capers, and cook until the shrimp are curled, pink and opaque, 3 to 7 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes, salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.
SLOW COOKER SHRIMP IN PURGATORY
This recipe is inspired by eggs in purgatory, a Southern Italian dish in which eggs simmer in a spicy tomato sauce. Shrimp aren't commonly thought of as slow cooker material, but here, the sauce simmers for several hours, and the quick-cooking shrimp is dropped in just a bit before you want to eat. (You can use frozen shrimp; just thaw them first.) Cooking the sauce on high allows the onion and garlic to tenderize and melt into the sauce. The tomatoes and roasted peppers caramelize slightly as they simmer, so when fully cooked, the sauce should be a shade darker than when you started. The sauce holds well on the warm setting. Serve the shrimp in shallow bowls on its own, or over orzo, couscous or polenta and with crusty bread. Find a skillet version of this dish here.
Provided by Sarah DiGregorio
Categories dinner, weekday, seafood, main course
Time 5h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a 6- to 8-quart slow cooker, combine the oil, onion, roasted red peppers, Calabrian chiles, garlic, oregano, red-pepper flakes, fennel seeds and tomatoes. (Crush the tomatoes by hand if using whole.) Season with 1/2 teaspoon salt and several generous grinds of black pepper. Stir well to combine, then cover and cook on high for 5 hours. (The sauce holds well on warm for up to an additional 3 hours.)
- Increase the heat to high if it has switched to warm. Stir in the shrimp, capers and scallions. Cover and cook until the shrimp are curled and opaque, 15 to 20 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes and salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.
EGGS IN PURGATORY
It's unclear whether "purgatory" refers to the bubbling red tomato sauce used to poach the eggs in this easy skillet meal or the fire of the red-pepper flakes that the sauce is spiked with. In either case, this speedy Southern Italian dish, whipped up from pantry staples, makes for a heavenly brunch, lunch or light supper. Note that the anchovies are not traditional, but they add a subtle fishy richness to the tomatoes. However, feel free to leave them out.
Provided by Melissa Clark
Categories breakfast, brunch, dinner, lunch, weeknight, one pot, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic, anchovies and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.
- Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
- Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won't cook through, so don't skip that step.)
- While the eggs are cooking, toast bread in a toaster or under the broiler. Rub warm toast with the cut garlic clove, drizzle with oil, and sprinkle with salt.
- To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls. Serve with garlic toast and pass pepper flakes at the table.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 501 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Use fresh shrimp: Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If using frozen shrimp, thaw them completely before cooking.
- Season the shrimp well: Shrimp can easily become bland, so be sure to season them well with salt, pepper, and other spices before cooking.
- Cook the shrimp until they are just opaque: Overcooked shrimp are tough and rubbery. Cook them just until they turn pink and opaque, about 2-3 minutes per side.
- Use a good quality olive oil: Olive oil is the traditional fat used in shrimp in purgatory, and it adds a rich, flavorful base to the dish. Choose a good quality extra virgin olive oil for the best flavor.
- Don't overcrowd the pan: When cooking the shrimp, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
- Serve immediately: Shrimp in purgatory is best served immediately, while the shrimp are still hot and juicy.
Conclusion:
Shrimp in purgatory is a classic Italian dish that is sure to please everyone at your table. This flavorful, easy-to-make dish is perfect for a quick weeknight meal or a special occasion dinner. With its combination of shrimp, tomatoes, garlic, and herbs, shrimp in purgatory is a dish that is both delicious and satisfying. So next time you're looking for a new seafood recipe to try, give shrimp in purgatory a try. You won't be disappointed!
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