Food
SPICY Shrimp Fra Diavolo with Giada De Laurentiis | Everyday Italian | Food Network
Fra Diavolo means “from the devil,” referring to the spice level of this dish!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Shrimp Fra Diavolo
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 33 min
Prep: 15 min
Cook: 18 min
Yield: 4 servings
Ingredients
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Directions
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano.
Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
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#EverydayItalian #GiadaDeLaurentiis #FoodNetwork #ShrimpFraDiavolo
SPICY Shrimp Fra Diavolo with Giada De Laurentiis | Everyday Italian | Food Network
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Ree whips up a thick wine-and-mushroom mixture and uses it, along with goat cheese, as a flatbread topping.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Flatbread #MushroomFlatbread
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3S2Banf
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Marsala Mushroom and Goat Cheese Flatbread
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 20 min
Yield: 2 servings
Ingredients
1 tablespoon butter
1 tablespoon olive oil
8 ounces mixed sliced mushrooms, such as cremini, baby button, portobello
2 cloves garlic, minced
1/4 cup Marsala
Pinch of kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh parsley
2 flatbreads
1/2 cup pesto
1/2 cup finely shredded mozzarella
3/4 cup crumbled goat cheese
Directions
Preheat the oven to 400 degrees F.
In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside.
Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley.
Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Ree Drummond’s Marsala Mushroom and Goat Cheese Flatbread | The Pioneer Woman | Food Network
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Just add vodka, tomato juice, horseradish and all the classic ingredients directly to the pickle jar then SHAKE ’em up and let the flavors absorb!
Get the recipe 👇
Bloody Mary Pickles
Recipe courtesy of Food Network Kitchen
Level: Easy
Total: 1 day (includes pickling time)
Active: 10 min
Yield: 10 to 14 servings
This recipe takes a jar of dill pickles and infuses it with the irresistible flavors of a Bloody Mary cocktail. Simply remove some of the pickle juice and add vodka, tomato juice, horseradish and other classic ingredients directly to the jar. Shake the jar to mix everything together, then give the pickles a day to absorb the flavors of this spicy, tangy cocktail. Munch the pickles as snacks or alongside burgers or sandwiches or let them star at your next brunch with shot glasses of Bloody Mary mixture from the jar.
Ingredients
One 24-ounce jar dill pickle spears
3/4 cup tomato juice
1/3 cup vodka
1 tablespoon prepared horseradish (not creamy)
2 teaspoons Worcestershire sauce
5 to 7 shakes hot sauce
Freshly ground black pepper
Directions
Drain the juice from the jar of pickles into a bowl, keeping the spears inside.
Add the tomato juice, vodka, horseradish, Worcestershire, hot sauce, 1/4 cup of the reserved pickle juice and a few grinds of black pepper to the jar. Screw the lid tightly back on and gently shake the jar, rocking it back and forth, to mix everything together.
Refrigerate the pickles for at least 24 hours and up to 1 week. Serve the pickles with shot glasses of the Bloody Mary mixture from the jar if you like.
Cook’s Note
Save the leftover pickle juice! You can make more pickles by adding fresh vegetables to it, such as cucumbers, string beans or fennel, and allowing them to brine for a day or so. You can also use pickle juice as a marinade for chicken before you fry it or use it in vinaigrette in place of vinegar.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Michael Symon’s Brown Butter Striped Bass is grilled until the skin is crisp, then basted with brown butter and lemon juice and served with a bright lime and cilantro aioli for an easy summer seafood dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
Get the recipe ▶ https://foodtv.com/4yaqkeY
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Brown Butter Striped Bass with Lime and Cilantro Aioli
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings
Ingredients
Cilantro-Lime Aioli:
1 cup mayonnaise
1/2 cup finely chopped fresh cilantro, plus more for serving
1 clove garlic, grated
Zest and juice of 1 lime, plus lime wedges, for serving
Kosher salt and freshly cracked black pepper
Striped Bass:
Four 6-ounce striped bass fillets, skin on
3 tablespoons unsalted butter
Juice of 1 lemon
Directions:
Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Make the cilantro-lime aioli: In a mixing bowl, whisk together the mayonnaise, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. If serving the fish later, refrigerate the aioli until ready to use.
Pat the fish dry with paper towels, then season with salt. Brush a cast-iron pan with 1/2 tablespoon of the butter. Place the fish skin-side down in the pan over direct heat and cook until the skin is crisp and releases from the pan, 3 to 4 minutes.
Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect-heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for 1 more minute.
Close the grill lid and cook until the fish is cooked through, about 3 more minutes. Spoon the remaining brown butter from the pan over the fish and serve with the cilantro-lime aioli, extra cilantro and lime wedges.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Michael Symon’s 5-Star Brown Butter Striped Bass ⭐️ Symon’s Dinners Cooking Out
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Garlic confit 🤝 garlic bread
Get the recipe 👇
Garlic Confit Garlic Bread
Recipe courtesy of Gabriele Bertaccini
Level: Easy
Total: 1 hr 45 min
Active: 15 min
Yield: 6 servings
Using cloves of garlic that have been gently poached in oil until creamy and almost sweet makes this the ultimate garlic bread. Even better, the flavors meld and soak into the bread the longer it sits—so you can serve it at room temperature. Be sure to reserve the garlic oil when you’re done making the garlic confit. It’s amazing in salad dressings and as a finishing oil for pasta or roast chicken.
Ingredients
3 heads garlic, cloves separated and peeled
4 sprigs fresh rosemary
1 cup plus 2 tablespoons extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons chopped fresh flat-leaf parsley, plus more for serving
1/2 cup freshly grated Parmesan (about 2 ounces), plus more for serving
Kosher salt and freshly ground black pepper
1 loaf Italian baguette, sliced in half lengthwise
Directions
Preheat the oven to 250 degrees F.
Add the garlic cloves, rosemary and 1 cup of the olive oil to a 1 1/2-quart baking dish. Bake until the garlic is very tender, about 1 1/2 hours. Let cool slightly, then discard the rosemary stems (it’s okay if some of the rosemary needles remain). Strain the cloves from the oil and transfer to a medium bowl. Reserve the garlic oil in the refrigerator for another use.
Turn the oven to broil.
Add the butter, parsley, 1/4 cup of the Parmesan, the remaining 2 tablespoons olive oil, a pinch of salt and several grinds of pepper to the bowl with the garlic. Use a fork to mash the mixture into a homogeneous paste (it should be mostly smooth, but some small lumps of garlic are okay).
Spread the garlic butter all over the cut sides of the baguette and place on a rimmed baking sheet cut-side up. Sprinkle with the remaining 1/4 cup Parmesan. Broil until golden and toasted, 2 to 3 minutes.
Transfer to a cutting board. Cut into 1- to 2-inch-thick slices, then top with more Parmesan and parsley.
Copyright 2023 Television Food Network, G.P. All rights reserved.
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From stacked pastrami and classic Cubans to crab cake po’ boys, beef on weck and massive steak sandwiches, Guy Fieri takes a bite out of the East Coast’s best sandwiches!
#FoodNetwork #GuyFieri #Sandwich
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:07 – Pork BBQ Sandwich
4:25 – Cuban Sandwich
7:42 – Korean Braised Beef Sandwich
11:32 – Crab Cake Po’ Boys
14:26 – The Bird Sandwich
16:15 – Hot Lap Sandwich
19:45 – Turkey Apple Brie Sandwich
22:32 – Pastrami Sandwich
26:05 – Beef on Weck Sandwich
28:54 – Motherclucker Sandwich
34:23 – Brasato Sandwich
37:35 – Kogi Steak Sandwich
Visit the Spots:
Doumar’s – https://doumars.com
The Paper Bag – https://thepaperbagdeli.com
Leftie Lees – https://www.leftielees.com
Miss Shirley’s Cafe – https://www.missshirleys.com
Blunch – https://www.eatblunch.com
Pit Road Bar and Grille – https://www.victorylanekarting.com/pit-road-bar-grill
Vagabond Kitchen & Tap House – https://www.vagabondkitchenandtap.com
Corbo’s Southside Deli – https://www.corbosdeli.com
Blackthorn Restaurant and Pub – https://www.blackthornrestaurant.com
Porch – https://www.porchssi.com
Italian Corner – https://www.italiancorner-ri.com
Jersey Girl Cafe – https://www.jerseygirlcafenj.com
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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BINGE 🔥🥪 Guy Fieri’s ULTIMATE East Coast Sandwich Crawl | Diners, Drive-Ins and Dives | Food Network
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@queenoasis
December 12, 2023 at 5:44 pm
This can't possibly qualify as "spicy" with the miniscule amount of red pepper flakes she added.
@jacquelinecruz5800
December 12, 2023 at 5:44 pm
I like shrimp. They are delicious.
@juliesamaroo6788
December 12, 2023 at 5:44 pm
I just love looking at your cooking videos. Great recipes
@vyprclevajicko381
December 12, 2023 at 5:44 pm
seem fake to me ngl🤓🤓🤓
🤓
@vyprclevajicko381
December 12, 2023 at 5:44 pm
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.
@scottheath5329
December 12, 2023 at 5:44 pm
No garlic ?
@luisalbertovazquezcastillo1489
December 12, 2023 at 5:44 pm
El problema es el A-bul-on no el AARON CAMARON. Y eso de problema es por que les da la gana. Lo usual haciendo problemas donde no hay o donde hay soluciones.
@luisalbertovazquezcastillo1262
December 12, 2023 at 5:44 pm
Tra y Fra means different than FROM that in italian is DA ( IN FRENCH depuis) then Fra you mention is neither since depuis nor tra nor fra AMONG OR BETWEEN , Fra is not Fratello then what are you talking about. I have enemies that think and are treated as my brothers when neever were neither brothers nor friends ALWAYS ENEMIES NOT CAMARONES AARONES NOT OTHER PRAWNS OR THAT SORT : ARS IS THE A- BUL-ON ONLY NOT SHRIMP NOR PRAWN.Neither he nor me play the movie of Tom Hanks of Vietnamese shrimp owners we never were partners in No business or nowhere else he is JUST GANGSTER I TRY TO BE SERIOUS ECONOMIST AND WRITER.
@leoinsf
December 12, 2023 at 5:44 pm
Beautiful lady: you are a great cook and an equally great teacher. Congratulations on your great recipe and presentation!
@edgartorres5026
December 12, 2023 at 5:44 pm
En español
@zenapmhm8244
December 12, 2023 at 5:44 pm
❤️❤️
@bittermelonleaf
December 12, 2023 at 5:44 pm
White people's spicy is a joke lol.
@johntutela5816
December 12, 2023 at 5:44 pm
I would definitely want this over pasta.
@sportsmedia25
December 12, 2023 at 5:44 pm
I don't care what she's cooking, I'm just looking and I like what I see. And I'm not looking at the food either! LOL
@rickybobby9886
December 12, 2023 at 5:44 pm
This is the worst fra diavlo I've ever seen.
@philippebarruzza1106
December 12, 2023 at 5:44 pm
Je suis français mais d'origine sicilienne vive la France 🇨🇵 🇨🇵 🇨🇵 🇨🇵
@frenchie1132
December 12, 2023 at 5:44 pm
Missing garlic, and flour lightly the shrimps.
@drakebear1719
December 12, 2023 at 5:44 pm
Is it just me or she kinda looks like Natalie Portman?
@vilkoskorlich259
December 12, 2023 at 5:44 pm
BUT is not ITALIAN (Napolitan) Fra Diavolo (lit. Brother Devil; 7 April 1771–11 November 1806), is the popular name given to Michele Pezza, a famous Neapolitan guerrilla leader who resisted the French occupation of Naples, proving an “inspirational practitioner of popular insurrection”.Pezza figures prominently in folk lore and fiction. He appears in several works of Alexandre Dumas, including The Last Cavalier: Being the Adventures of Count Sainte-hermine in the Age of Napoleon, not published until 2007 and in Washington Irving's short story "The Inn at Terracina". Correction Appended LOBSTER or Shrimps FRA DIAVOLO, lobster in a spicy tomato sauce with linguine, "brother devil" style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian? "Oh, dear," sighed Anna Teresa Callen, the Italian-born cookbook author and cooking teacher, when asked about it. "It's not an Italian dish. It's really another Italian-American invention. I have never seen it in Italy, and I suspect that it came from Long Island." Like Mrs. Callen, many authorities on Italian cooking are not on the side of the devil. Tony May, the owner of San Domenico, who is from Naples, said lobster fra diavolo was not from his hometown. "It's like the lemon peel with the coffee, he continued. "I first heard of it when I came to New York in 1963. I think there was a restaurant in midtown called Fra Diavolo that started it. Or maybe the restaurant was Vesuvio." Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. "We don't even have American lobsters in Italy," he added. "And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. I think it came from a restaurant that was Others trace its origins to Little Italy. Victor Hazan, the wine expert, said he remembered first eating lobster fra diavolo at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy." PERIOD.
@MeloveKyu9729
December 12, 2023 at 5:44 pm
Only chili flakes surely cannot make it spicy enough to be called devil's shrimp!
@yancivelasco5685
December 12, 2023 at 5:44 pm
She didn’t wash her onions..
@rechargeablefan
December 12, 2023 at 5:44 pm
KONO DIAVOLO DA
@lozoft9
December 12, 2023 at 5:44 pm
Sicilians are probably watching this and thinking "you call that spicy?! this dish is more like di purgatorio"
@margiel2180
December 12, 2023 at 5:44 pm
You have a restaurant in Vegas and you can't even cook
@margiel2180
December 12, 2023 at 5:44 pm
I'm sorry I absolutely got nothing from this video I'm watching other videos and go more flavor from them
@margiel2180
December 12, 2023 at 5:44 pm
I didn't see any garlic in there there's no garlic and I'm not even to watch the rest of the recipe
@paultaylor3517
December 12, 2023 at 5:44 pm
notes
@sak1339
December 12, 2023 at 5:44 pm
This seems like a quick and easy dish. Lovely presentation of how to make it too!
@saiyanpride5678
December 12, 2023 at 5:44 pm
Diavolo hmmmm wait Is ThAt A JoJo ReFrEnCe!?
@proudamerican7662
December 12, 2023 at 5:44 pm
I like the chef a lot. She's too cute.
@KeifusMathews3
December 12, 2023 at 5:44 pm
Love seeing the old school can opener, thought i was the only one! Awesome meal just got finished making it, it was a hit!
@chevy427ify
December 12, 2023 at 5:44 pm
yummy,,
@MsDoxma
December 12, 2023 at 5:44 pm
Looks dull as dishwater.
@dsolo3250
December 12, 2023 at 5:44 pm
Made for tv to be pretty. Dont follow these instructions. Check another chef video
@cristianterranova9616
December 12, 2023 at 5:44 pm
😘😘😘😘😘😘😋👏🏻👍🏻👏🏻👍🏻👋🏻👋🏻👋🏻🇲🇽
@roxannemaxwell7183
December 12, 2023 at 5:44 pm
I've been trying to find Giadas backsplash around window…can anyone help to identify this flower pattern (I'm assuming tile)?
@ardiris2715
December 12, 2023 at 5:44 pm
That's gonna need more heat.
@400hpGTO
December 12, 2023 at 5:44 pm
We want to see you take a bite
@AJIN0071981
December 12, 2023 at 5:44 pm
Do you make dish to smell good or taste good and serve healthy food. Shrimp cannot be cooked within a minute and chef didnot taste the food. How did chef came to conclusion that food is good, is not explained.. Smell would give you a hint but won't ensure the taste… Food can be completely inedible(even though the smell is good) or dangerous to health since Shrimp is not cooked properly. Yet we are asked to believe that food is good without chef even tasting the food… FoodNetwork.. Do you more ridiculous shows like these?… The food network , once upon a time, had some quality shows, but they are long gone i guess..