Fried Shrimp with Calabrian Chili Tomato Sauce is an amazing appetizer or even a main dish. I have actually served it both ways. It is easy to make and honestly the addition of the Calabrian Chilis to the sauce is a winner. I use the @dellalo chilis and let me tell you they add just the right amount of heat to this sauce that I can eat it with a spoon. It’s a must try!
Fried Shrimp with Calabrian Chili Sauce
2 tbsp. Olive Oil
3 Garlic Cloves – Whole
2 Tsp. Calabrian Chilis
1 27.9 oz Can of Crushed Tomatoes
10 Basil Leaves – Chopped
1 ½ Cups Plain Bread Crumbs
3 tsp. Chopped Garlic
1 tsp. Salt
1 tsp. Pepper
2 tsp. Chopped Parsley
½ Cup Grated Pecorino Romano
24 Shrimp- Deveined and Cleaned
3 Eggs – Beaten in a Bowl
Olive Oil for Frying.
In a small saucepan heat the olive oil and garlic until it is fork tender. Mash the garlic with a fork in the olive oil. Add the Calabrian chilis and saute for about two minutes on a low flame. Add the tomatoes, salt and pepper. Simmer the sauce for about 15 minutes and add the fresh basil.
For the shrimp, heat the olive oil on low to medium heat in a frying pan. Mix the bread crumbs with the garlic, salt, pepper, parsley and grated Pecorino. Dip each shrimp in the beaten eggs and then coat well on all sides with the bread crumbs. Place the shrimp in the hot oil and fry for about 3 minutes on each side until golden brown. Once the shrimp are cooked, place on a piece of paper towel to drain any excess oil. Serve with the tomato sauce for dipping