Do you know how to make chicken or shrimp diablo?
Once again the experts at Cooks Illustrated have delivered on a fantastic recipe. I’ve made this about ten times now and each time it’s been a hit with the crowd. Don’t be afraid of the spice, you can control how hot this gets. The recipe below will leave you with a pleasant tingling sensation but not a burn; cut the pepper in half and you’ll have just a hint of spice. I’ve added a few more tips of my own below. * 1 pound medium large shrimp. Frozen, but uncooked. Peeled and deveined (if you must) * 1 tsp crushed red pepper flakes * 6 tbsp good olive oil * 1 1/2 tbsp salt * 1/4 cup cognac or brandy * 4 tbsp minced garlic (12 cloves) As much as I love garlic I don’t recommend adding more * 1/2 tsp sugar * 28 oz can diced, unflavored tomatoes, drained * 1 cup dry white wine (Sauvignon Blanc is nice, Chardonnay is not) * 1/4 cup chopped parsley * 1 pound linguini (angel hair doesn’t work so well) Get a big ol’ pot of salted water on the stove to boil. Heat a heavy, 12-inch skillet on high
