How To Make Shrimp Fra Diavolo | Chef Jean-Pierre

Hello There Friends! Shrimp Fra Diavolo with Goat Cheese Polenta is a perfect blend of spicy and savory. This dish, inspired by traditional Italian flavors, combines succulent shrimp in a spicy tomato sauce with creamy, flavorful polenta. The polenta, enriched with goat cheese, adds a unique twist to this classic dish. Let me know what you think in the comments below!

RECIPE LINK: https://chefjeanpierre.com/seafood-recipes/shrimp-fra-diavolo-recipe/
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Well hello there friends a little spicy dish today for us we’re going to make a shrimp fried yabo sauce little spicy uh tomato sauce and I’m going to put with a go cheese palenta my palenta alone in this recipe is worth it you’re going to make that palenta again and again and

Again I promise you it’ll be the best palenta you’ve ever had I’ve never had a better Penta myself friends remember if you like the video don’t forget to subscribe to the channel don’t forget to give a thumbs up and don’t forg get to ring the bell stay tuned friends we’re

Going to make a shrimp fried jao sauce right now nice and [Applause] spicy okay friends well let me show you how to make it it’s very simple little spicy but we like it little spicy and fried jao sauce is the sauce that is made with seafood you like seafood don’t put it in

Actually you should put it in all right friends I got some beautiful um u15 uh Black Tiger shrimp they they look kind of strange you know grayish strange but don’t let bother you they got an amazing texture so we remove the vein in it and

All you have to do now is I want you to remove the tail because I’m going to show you a trick okay so you quick you you you push the tail and pull it out you know I don’t say I save all this to make beautiful stock okay and uh and

Then what I do is I take my knife you for those of you that have been in the channel for a while you’ve seen me do this but for those of you that have not you have not obviously if you haven’t been here you haven’t seen it okay so

What I do is I cut the shrimp in half completely okay and the reason why I do this friends is because when they cook they’re going to twist and as they twist they got a really really firm texture almost like a lobster you you you’ll try you’ll see you’re going to be amazed

Okay so you take it and just cut it in half try to be as nice as you can give two perfect half if you can do it okay not that big of a deal all right and then what we’re going to do we’re going to saute them we’re going to get them

Beautiful nice and and and saute and um let me clean up my table and uh my cutting board I got a sanitized water you know that I always use and uh so I want to make sure it’s nice and clean my knife my table everything always sanitized I hate to work in dirty

Kitchen friends I do I don’t like it at all so I don’t work in a dirty kitchen so all right so I got a pan going I’m going to put some garlic olive oil and I’m going to give the uh the shrimp a quick sauté and then I’m going to make a

Sauce and then I’m going to serve them on my famous Penta let me tell you when I made that palenta in a restaurant when I made it in my cooking school people were going nuts they were happy okay this is the best poent I promise you I

Made a video on it but very few people have watched it they don’t know what it is it said you know they call it the Grits Penta whatever you want this is a um the the red meal it’s got the the corn grits Penta and you can get that at

The grocery store and let me tell you it’s f fantastic it’s got a beautiful texture but I’m going to make it special I’m going to make it the way my mom used to make it okay you know as a professional chef my whole life I

Learned a lot of stuff but can I tell you some of the best stuff I’ve ever learned was from my mother and my grandmother it it really was some of the best tricks it’s really amazing you think you know you only learn from professional chef well okay yes of

Course I learned a lot but some of this recipe you only learn from your grandmother and your mother I don’t know what it is and uh may they both Rest In Peace So look we got right there those beautiful shrimp and I’m going to give it a I’m

Going to give him a quick saut okay friends I’m going to give it a quick saute all right and then I’m going to finish cooking them in the sauce okay first but I want to give them a quick saut because for shrimp is extremely important we do this friends

So as high as the heat as as your paint can take it really really quick to give them kind of like what we do with the meat where we give the Maya reaction the shrimp we got to give that little caramelization the flavor is really important and you’ll know immediate

Difference when they’re ready you know shrimp are going to cook very fast okay very fast so hopefully I can do it where I give it a collar all the way around it and then I’m done all right then I’m done this is really simple I have about uh 3/4 of a pound of

Shrimp right there this is going to give us a two to three serving and and I know I’m not going to cook them all the way but another thing you know I don’t like over overcooked shrimp but you know what I hate even more is and cook shrimp

When they’re transparent I don’t like them that way I really don’t if you could smell right here friends you will know exactly you know you’ve done it before right it’s really important the fragrance you get here right here you you can’t just po them in the sauce you got to give them that

Little sauté right there it’s really really important really really simple you see all right we don’t want to overcook them friends let’s give him a little second more and then we’re going to start making the sauce okay and we’re going to do it in in the same pot all right all

Right here we go that’s it boom all right so now put a little more olive oil we’re going to sauté some onion remember the onion is always number one always always always always number first very important we’re going to cook the onion and we’re going to let a uh uh

Caramelize a bit little salt and pepper the shrimp some as amazing is it such a simple this to me friend such a simple dish to mix I got some uh crushed tomatoes you can buy just hold tomato and squeeze them those like crushed tomato I got a Hot Chili Pepper that I

Had left over I like it I like this Fri jao sauce it’s got to be a little spicy yeah so I got a little bit of there first I got the chili flakes that I’m going to put in there too I got some fresh thy then I chopped up shut up

Yesterday turned a little brown I got some Cho past Sil of course I got some garlic I got a little bit of tomato paste and I got dry oregano you know I was talking to my sister the other day and she said remember mom always use dry

Oregano she she they always use cuz some sometimes the fresh oregano don’t taste like nothing and lately in for a dry oregano Mama me you put it in you have no idea it’s in there but a dry oregano you know it’s in there you just know it

All right so we’re going to continue I’m going to sneeze you remember I told you that trick I just did it you take your tongue and you put it on top of the mouth it look funny but uh you don’t sneeze and when you’re cooking you know not a good idea to

Sneeze in front of your food now if you’re cooking for family they’re going to have to take it oh my we’re going to get some comment about that oh the the chef with sneezes all right friends I’m going to put a little garlic in the cere on you nice

Caramelized right you like him want to put a little garlic in here about a good tablespoon healthy tablespoon this is about a teaspoon of a Hot Chili Pepper if you got them same thing a teaspoon of the chili flakes uh I don’t know a teaspoon of fresh thy use whatever herbs you want

Friends and then what we’re going to do we’re going to put a little bit of the tomato paste that’s going to give us body and we’re going to saute the tomato paste and caramelizing the tomato paste is also important to do friends I don’t always have the time to do that when I

Cook or it’s not appropriate but to caramelize the tomato paste with the with a garlic is also wonderful friend you smell it you smell it and that smell that smell that I’m smelling right now then you can’t smell until they invent smell a vision is the whole dish

We’re going to de glaze it with a little bit of a Pino you can put a Shard on there you can put whatever you want it’s Italian so put a little wine in there not much what do you think that was half a cup yeah somewhere like that let let it

Evaporate remember when you’re putting wine you got to let it Rel you got to let it reduce reduce reduce reduce right it’s looking good so far there beautiful base beautiful base friends and now we’re going to take the crushed tomatoes and uh this

L is about 6 oz 12 oz of it and we’re going to let this cook and this my friends is a tomato sauce then just babati my jacket here you go all right now we’re going to make the palenta let me wash my hands voila Everything clean all right friends

We are now going to make we’re going to reduce this cook it slowly and now we’re going to make the palenta all right palenta very simple we’re going to stay here with the SAU just going to do his thing you know I’m going to put in a smaller burner because

This is too high of a burner and VOA all right so now we have a two cup of chicken stock we have a two cup of chicken stock have we have one cup we have one cup of Buttermilk going to put those two together and then we have one cup of

That Cal meal the penta I was showing you earlier and we’re going to wait for this to be hot and we’re going to put it right in there one cup it’s measured this recipe friends I promise you you have to make it it’s amazing in the blender we’re going to put

Uh three eggs three whole eggs three whole eggs one cup of corn one cup of corn PR simple so far right you have to admit very simple ehh we’re going to mix those two together Mega nice and smooth you watch this Penta I promise you friends if if you make it you’re not

Going to believe you know most of the time you go to an Italian restaurant with all du respect to so many wonderful Italian restaurant out there they make it but it’s um it’s watery it’s just watery they use water in it you know I don’t use water in

Anything I don’t like to use water and and I find it doesn’t have that much depth in flavor this you’re going to love it you’re going I promise you I got a cup of uh shredded cheddar I use a beautiful cheddar you can use guer you can use Swiss cheese you can use

Whatever cheese you want as soon as this is hot we’re going to put the cornmeal in there all right and then we’re going to mix it all up and we’re going to make this amazing palenta I just’s wait for a second for this to get hot okay so it’s

It’s to The Boiling Point now we’re going to take a cup of cornmeal and we’re going to bring it up really simple eh friend this child could do this there’s nothing to it we going to cook it up and then we’re going to put the eggs in there

And the eggs of course is going to cook it right away you see and you’re going to have this amazing uh mashed potato like consistency of a palenta then you’re going to put in a plate I promise you you’re going to love it you know what I

Love about this food processor this is a um what is it a quizar right there the quizar food processor finally they got to figure it out where a blade doesn’t come out when you put the ball upside down remember the old one you put the ball upside down and that blade you to

Come flying out of there and then the reflex you would try to pick it up oh not a good idea you know how many time I did this try to pick up a blade like that and it’s not a good idea I remember one time years ago

When I was doing my PBS show and uh PBS show I was doing a pesto I believe or something right and the blade comes out and uh like an embassy because I said oh I’m doing the show I’m going to I’m going to catch it I tried to

Catch it and it cut me so good and I was in the middle of a shooting series and uh lucky I had a friend of mine that was a a um a a surgeon a cosmetic surgeon whatever they call him he’s going to be mad at me now and fix

Me up within a day boy he couldn’t see it it was amazing anyway uh cheese cheese cheese cheese remember now you only have as good as the cheese you’re going to put in friends here you put parmesan Rao in there and then you know what I love I love a go cheese so

Don’t have to put it in if you don’t like go cheese don’t put it in okay but I promise you friends the go cheese has a an amazing flavor all right so now we’re going to put it little salt and pepper and voila now all I got to do is

Cook it until I get consistency have a mashed potatoes and it’s got to take a couple of minutes you see just going to cook it it’s getting there make sure it’s nicely mixed you adjust the seasoning to make sure you’re good then you change your tool you’re not going take a wooden

Spoon and you want to continue mixing it while it’s cooking all right so it’s going to take a couple of minutes and when it’s all done we’re going to finish the dish okay friends well it took a couple of minutes for the uh ument to set but I

Told you you mashed potato like so now friends if you want to make this in advance okay and a lot of people want to do this in advance I don’t blame him here’s what I do okay I take a spatula I clean my pots you see look see the way I

Do it okay simple eh clean the pots right then what you do you take a plastic wrap don’t worry about it just turn the heat off put a plastic rack and put it on top if you don’t do that the palenta is going to get really hard so

Make it flat and take a plastic R put it on top and then it it won’t create a crust on you okay otherwise I promise you it’s it get right because look how beautiful it is now the sauce normally the tomato sauce the the the chopped

Tomato that I use have a lot more water this is a little dry so you know what I’m going to do I’m going to put a little bit of chicken stock in there you only do that if you need it okay or vegetable stock just a little bit I want

It to be a little bit more liquid just a little bit more liquid that’s all you see look not that much just a little bit so I just put a little more liquid cuz I know it’s going to happen and you know what iiz and I forgot to put the dry

Oregano I was telling you I’m going to put it in normally you put it earlier okay but I didn’t want to not do it so the the the the consistency is better now and then when I do I’m going to put my shrimp in it that I’ve already cooked

Almost and I’m going to get them nice and hot all right and I going to continue cooking them for those of you that may not some of some of the shrimp that may not have cooked yet and then we’re going to do two more things one

One thing we’re going to put some Cho parcity because it’s really important put that for a beautiful nice flavor I love chop parity it looks pretty and also friends I’m going to do something else I am I’m going to put a a zest of a

Lemon and the lemon is going to wake up everything so it’s really really important all right so we take the lemon and remember the tool on top of the lemon not the lemon on top of the tool like all the ding-dongs are there actually there’s less and less

Ding-dongs you notice the other day somebody was uh some uh YouTuber and I I’ve seen many time before doing it wrong was doing it right he was said this is how you use the mic good dude very good so look you do it right there that’s how I use it see you can

See all of the lemons right here now right and all you got to do boom boom boom and uh let me tell you that one zest of a lemon friends is going to give you more flavor than 16 lemon okay this is really really important all right and this wxs up

Everything really nice I didn’t make it too spicy make it as spicy as you want it’s really up to you but I probably promise you friend this is delicious just a little bit more chicken stock just that’s it there you go that’s about a half a cup we are done this is looking

Beautiful all right so now all I got to do friends I got to take my Penta oh oh sometime I wonder it’s the camera didn’t do that to me I got to put a little butter in there in there and in there just a little bit little bit

You don’t need a lot just turn the heat off remember you put the butter turn the heat off and I mean that’s not mandatory it’s kind of important really and the butter you know makes everything butter makes everything better yeah it does it makes everything better it makes

Everything better it really does look at this look at this you see you see how creamy it made it let me tell you something I don’t care where you’re going you’re not going to find a better Penta anyway I want you to make this friends I promise you you make this

Recipe you’re going to go oh my God that is that was the best palenta gr poror whatever you want to call it but let me tell you this right there friends is amazing okay put as much or as little as you want but remember mix mix that up really

Good and right right there you got beautiful shrimp FR fra jao FR jao with a um with an amazing palenta all right friends we’re going to serve this on a plate you put put the shrimps on top put the shrimps around it put however you want it it doesn’t really matter a SE

Plate I’m going to put them around it and then I’m I’m going to put a parity and then I’m going to here you go right there little parity friends right there on Top This is a simple dish to make and I promise you you’re going to

Love it I promise you I promise you I like to eat it with a spoon with a spoon myself but you eat it however you want but those two together I’m going to burn myself you know I’m just going to have a little bit of Penta because it’s too hot

W the lemon comes right through the freshly chopped parsel the little Chili Peppers I’m telling you this this is a this is amazing okay I want you guys to make this it’s really really fantastic you’re going to love it remember thumbs up if you like the video don’t forget to

Subscribe to the channel and don’t forget to ring the bell thanks for watching Friends wow let me tell you Jack this is like a heaven on the plate I didn’t want to put the whole shrimp in my mouth cuz I was afraid I wasn’t be able to talk but D want W let me tell you wait until you eat this I got to

Stop because I’m on a diet wow wa you eat the