Shrimp In Purgatory Recipes

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

Slow Cooker Shrimp in Purgatory image

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.

Ingredients

3 tablespoons olive oil
1 yellow or red onion, minced
8 ounces roasted red peppers, drained and chopped (about 1 cup)
2 tablespoons minced jarred Calabrian chiles or minced jarred cherry peppers, stems removed, or cherry pepper relish
8 garlic cloves, minced
1 teaspoon dried oregano
1/2 to 1 teaspoon red-pepper flakes, plus more as needed
1/2 teaspoon fennel seeds
1 (14-ounce) can whole or crushed tomatoes
Kosher salt and black pepper
1 to 1 1/2 pounds peeled, deveined shrimp
1 tablespoon capers, drained
2 scallions, thinly sliced
1/2 cup grated Parmesan, plus more for serving

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

Shrimp in Purgatory image

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.

Ingredients

3 tablespoons olive oil
1 yellow or red onion, minced
Kosher salt and black pepper
8 garlic cloves, minced
1 teaspoon dried oregano
1/2 to 1 teaspoon red-pepper flakes, plus more for serving
1/2 teaspoon fennel seeds
2 tablespoons minced jarred Calabrian chiles or minced jarred cherry peppers, stems removed, or cherry pepper relish
8 ounces roasted red peppers, drained and chopped (about 1 cup)
1 (14-ounce) can whole or crushed tomatoes
1 to 1 1/2 pounds peeled, deveined shrimp
2 scallions, thinly sliced
1 tablespoon capers, drained
1/2 cup grated Parmesan, plus more for serving

ITALIAN SHRIMP AND PASTA

We like pasta with Italian tomato sauces, and this recipe is one we make often. It's heavy on the shrimp and light on the pasta, and that's the way we like it...we can remember when shrimp was unheard of in our budget, so I guess we're making up for it now!

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

Italian Shrimp and Pasta image

Steps:

In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 443mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.

Ingredients

1 garlic clove, minced
2 tablespoons olive oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
6 ounces uncooked angel hair pasta

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Shrimp In Purgatory Recipes

SLOW COOKER SHRIMP IN PURGATORY

SHRIMP IN PURGATORY

ITALIAN SHRIMP AND PASTA

We like pasta with Italian tomato sauces, and this recipe is one we make often. It's heavy on the shrimp and light on the pasta, and that's the way we like it...we can remember when shrimp was unheard of in our budget, so I guess we're making up for it now!

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