Shrimp Diavola Recipe

Prepare Leeks

Trim, clean, and dry the leek. Cut white and light green parts into very thin julienne strips. Rinse thoroughly to remove grit, then spin or pat dry until no moisture remains.

Heat neutral oil in a deep saucepan to 180°C (350°F) or until a small piece of bread browns in ~30 seconds. The specified quantity (300 ml) should be enough to shallow-deep fry in a small pot.

Toss the dry leek strips with the 2 tsp flour and a pinch of fine salt to remove excess moisture and help crisping.

Fry the leeks in small batches for 30–60 seconds until light golden and crisp. Use a spider or slotted spoon to lift them out and drain on paper towels. Immediately season with 1/2 tsp fine salt. Keep warm and crisp while you finish the dish.

Preheat oven to 200°C (400°F). Brush both sides of baguette slices lightly with 2 tsp olive oil and arrange on a baking sheet in a single layer.

Toast slices 6–8 minutes until golden and crisp, flipping halfway. When hot, rub cut side of the halved garlic clove once over each crostini for a light garlic aroma. Set aside.

In a wide sauté pan, heat 1 tbsp extra-virgin olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add 1 tsp red chili flakes and 1 tsp sambal oelek; cook 15–20 seconds to bloom the spice.

Stir in 1 tbsp tomato paste and cook 30–45 seconds to remove rawness.

Pour in 50 ml dry white wine to deglaze the pan, scraping brown bits. Simmer 1–2 minutes until wine reduces by about half.

Add 200 g crushed tomatoes and 1 tsp chopped capers. Stir, bring to a gentle simmer and cook 6–8 minutes to thicken slightly. Taste and add 0.25 tsp sugar if tomatoes taste too acidic, and 0.5 tsp salt. Stir in 1 tsp lemon zest. Keep sauce warm on low.

Pat shrimp very dry with paper towels. Season lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

In a separate large sauté pan over medium-high heat, add 2 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. When butter foams and the pan is hot, add shrimp in a single layer (work in two batches if needed to avoid crowding).

Sear shrimp 1.5–2 minutes per side until pink and just cooked through. Spoon some of the diavola sauce (about 3–4 tbs per batch) into the pan with the shrimp in the last 30 seconds to glaze and marry flavors. Do not overcook.

Transfer cooked shrimp to the pan with the warmed diavola sauce (or return all shrimp to the sauce pan), add 1 tbsp lemon juice and 2 tbsp chopped fresh parsley, and toss gently to coat. Adjust seasoning with a little more salt or lemon if needed.

To serve (serves 4 as an antipasto): Spoon a generous ladle of diavola sauce onto a warmed serving platter. Arrange seared shrimp on top of the sauce. Scatter crisp fried leeks over the shrimp for texture.

Place crostini alongside or partially tucked under shrimp so guests can spoon shrimp + sauce onto toasts. Finish with a light drizzle of 1 tsp extra-virgin olive oil and scatter basil leaves. Serve immediately.