Ci Shrimp Fra Diavolo - cooking recipe

Ingredients

1 1/2 lbs large shrimp (26-30 count per pound, peeled and deveined, shells reserved)
1/2 teaspoon salt (if shrimp have not been treated with salt already)
1 (28 ounce) can whole canned tomatoes
1 tablespoon vegetable oil, for browning shrimp shells
1 cup dry white wine
2 tablespoons vegetable oil, for browning garlic and anchovies
4 garlic cloves, minced
1/2 - 1 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon salt (if shrimp had been treated with salt when packaged)
2 anchovy fillets, rinsed, patted dry, and minced
1/4 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
1 1/2 teaspoons pepperoncini peppers, minced
1 teaspoon pepperoncini juice (from pepperoncini peppers)
salt, to taste
2 tablespoons extra virgin olive oil

Preparation

Peel and devein shrimp; RESERVE SHRIMP SHELLS for Step 3. Check the ingredients listing on the shrimp bag. If shrimp have been treated with salt, go directly to Step 2. Otherwise, toss shrimp with 1/2 teaspoon salt and set aside until Step 11.
Pour tomatoes into a colander set over a large bowl. Release the tomato juice from the tomatoes by piercing the tomatoes with the edge of a rubber spatula. Stir briefly to release juice. Transfer drained tomatoes to small bowl, until Step 9. RESERVE TOMATO JUICE for Step 5. DO NOT WASH COLANDER.
In 12-inch skillet over high heat, heat 1 tablespoon vegetable oil until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2-4 minutes. Remove skillet from heat and carefully add wine.
When bubbling subsides, return skillet to heat and simmer until wine is reduced to about 2 tablespoons, 2-4 minutes.
Add reserved tomato juice from Step 2 and simmer to meld flavors, 5 minutes.
Pour contents of skillet into colander set over bowl. Discard shells and RESERVE LIQUID for Step 10. Wipe out skillet with paper towels.
Over medium heat in now-empty skillet, heat remaining 2 tablespoons vegetable oil, garlic, pepper flakes and oregano. (If shrimp had been treated with salt when packaged, now add 1/4 teaspoon salt. If you tossed shrimp with 1/2 teaspoon of salt in Step 1, do not add more salt now.) Stir occasionally, until garlic is straw-colored and fragrant, 1-2 minutes.
Add anchovies and stir until fragrant, about 30 seconds.
Remove skillet from heat. Add drained tomatoes from Step 2 and mash with potato masher until coarsely pureed.
Return skillet to heat and stir in reserved tomato juice from Step 6. Increase heat to medium-high and simmer until mixture has thickened, about 5 minutes.
Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, 4-5 minutes.
Remove pan from heat. Stir in basil, parsley, and pepperoncini and pepperoncini juice and season with salt to taste.
Drizzle with extra-virgin olive oil and serve.