I love food that is so versatile that it can go over rice, pasta, potatoes, and even function on its own as a saucy soup. That is exactly what this is. Well, it can be, anyway. We no longer eat rice, pasta, potatoes, blah blah blah…but I will definitely eat a whole bowl of this by itself, just like soup. If you really wanted to though, you could serve it over cauli-rice, zucchini noodles, or whatever pasta alternative you like.
Be forewarned: this has a little kick to it! You can tailor it to your own specific taste; however, it is spicy as written. If you are strict Paleo or Whole30, the wine in this is optional…but it does have a very nice flavor if you decide to add it. I have tried this with both fresh and dried basil–they are both equally good. Another thing about this recipe–you can use pretty much any protein you want in place of the shrimp. If you feel like adding other spices to the mix, DO IT! The majority of my success doing Whole30s is almost entirely based on my experimenting with everything. Generally, if I find a recipe online, I change it so much while making it that it’s no longer recognized as the same recipe LOL!
So…here is the recipe that you MUST try! It basically serves two people, unless you’re REALLY good at putting down the fork when you’re eating delicious food…then it might serve three 😛
Creamy Shrimp Diavolo
1 pound extra large shrimp (16-20 size), peeled and deveined
2-3 tsp. cayenne pepper
salt and pepper
2 Tbsp. olive oil
1 medium yellow onion, peeled and sliced
6 cloves garlic, minced (or 6 tsp. minced garlic if you buy pre-minced garlic)
14.5 oz. can crushed or diced tomatoes, no funny-business ingredients
1/2 C. dry white wine (optional)
1/2 C. unsweetened coconut milk (remember: unless otherwise specified, always buy full-fat coconut milk in the can)
1 Tbsp. minced basil (or 1 tsp. dried basil)
1.–In a medium bowl, combine shrimp, cayenne, a generous pinch of salt, and 5-6 turns of pepper. Toss until mostly coated.
2.–Heat oil over medium-high heat in a large skillet. When oil is hot, add shrimp and saute 2-3 minutes (until it’s just barely cooked through). Remove to bowl and set aside.
3.–Add onions and garlic to skillet and saute until onions are translucent (4-5 minutes). Stir in tomatoes, wine, and coconut milk. Reduce heat to medium and cook about 10 minutes. The sauce will thicken slightly.
4.–Add shrimp and accumulated juices, and basil to the skillet. Stir until all flavors are blended.
5.–Remove from heat and serve immediately.