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Shrimp Fra Diavolo (paleo and slow cooker)

Shrimp Fra Diavolo (paleo and slow cooker)

Shrimp Fra Diavolo (paleo and slow cooker)This paleo Shrimp Fra Diavolo recipe is from page 208 of the The Everything Weeknight Paleo Cookbook, edited by Michelle Fagone (Cavegirl Cuisine). Copyright ©2014 by F+W Media, Inc.

Serve this spicy sauce over hot “Paleo pasta,” that is, spaghetti squash. Spaghetti sauash is an excellent substitute for pasta. When cooked in the oven for 40-50 minutes, the squash becomes soft enough to lightly separate with a fork, forming angel hair-like pasta.

 

 Shrimp Fra Diavolo (paleo and slow cooker)

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Ingredients

  • • 1 teaspoon avocado oil (or preferred cooking oil)
  • • 1 medium onion, diced
  • • 3-5 cloves of garlic, minced
  • • 1 teaspoon red pepper flakes
  • • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • • 1 tablespoon minced Italian parsley (and maybe a little more for garnish)
  • • 1/2 teaspoon freshly fround black pepper
  • • 1/4 pound medium-size shrimp, shelled

Directions

  1. Heat the oil in a nonstick frying pan over medium-high heat. Saute' the onion, garlic, and red pepper flakes for 8-10 minutes, until the onion is soft and translucent.
  2. Add the onion mixture, tomatoes, parsley, and black pepper to a 4-quart slow cooker. Stir. Cook on low for 2-3 hours.
  3. Add the shrimp. Stir, cover, and cook on high for 15 minutes or until the shrimp is fully cooked.
  4. Note: As an alternative to the book recipe (especially if you are adding this atop spaghetti squash): At the step where you add the shrimp, you may also want to add a 1/4 cup of water, white wine, or broth.
  5. Enjoy!

Ingredients

  • 1 teaspoon avocado oil (or preferred cooking oil)
  • 1 medium onion, diced
  • 3-5 cloves of garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 1 tablespoon minced Italian parsley (and maybe a little more for garnish)
  • 1/2 teaspoon freshly fround black pepper
  • 1/4 pound medium-size shrimp, shelled

Directions

  1. Heat the oil in a nonstick frying pan over medium-high heat. Saute' the onion, garlic, and red pepper flakes for 8-10 minutes, until the onion is soft and translucent.
  2. Add the onion mixture, tomatoes, parsley, and black pepper to a 4-quart slow cooker. Stir. Cook on low for 2-3 hours.
  3. Add the shrimp. Stir, cover, and cook on high for 15 minutes or until the shrimp is fully cooked.
  4. Note: As an alternative to the book recipe (especially if you are adding this atop spaghetti squash): At the step where you add the shrimp, you may also want to add a 1/4 cup of water, white wine, or broth.
  5. Enjoy!