Queues de homards à la Fra Diavolo (Mario Batali)

Bon après une expérience (quasi) ratée de cuisine moléculaire, il fallait bien une réussite!

Makes 4 servings

½ cup extra-virgin olive oil
6 cloves garlic, thinly sliced
4 jalapenos, seeded and thinly sliced (moi, 1)
1 tablespoon hot red pepper flakes (moi, 1 c. à thé)
2 cups Basic Tomato Sauce
1 cup dry white wine
20 large shrimp, head on, split down the back and deveined (4 queues de homard)
Four 1-inch-thick slices rustic peasant bread
2 tablespoons fresh marjoram leaves
¼ cup toasted bread crumbs


Preheat the broiler. In a 12-inch sauté pan, heat ¼ cup of the oil over medium heat. Add the garlic and jalapenos and cook until softened, about 3 minutes. Add the red pepper flakes, tomato sauce, and wine and bring to a boil. Lower the heat and simmer for 4 minutes.

Lay the shrimp in the sauce and simmer until just cooked through, 4 to 6 minutes.

Meanwhile, toast the bread on a baking sheet under the broiler, turning once. Place a slice of toasted bread in the center of each of four plates.

Place 5 shrimp on each piece of toast, and spoon the sauce over them. Sprinkle with the marjoram leaves and bread crumbs, drizzle with the remaining ¼ cup oil, serve.


Souce : Ici