Shrimp in Inferno

[Edited June 15, 2024]

Have you ever read something you wrote in the past that was bluntly honest and will remain in your life forever but you no longer want to talk about it? It isn't because it is uncomfortable, but you've moved on. It was damaging when it happened and the damages dominated you afterward, but it no longer has much relevance to life. I felt like that as I read the original post that shared how this dish came to be called Shrimp in Inferno and thus the edit. 

Another recipe I developed at a time when the emotional wounds from the abuse were still fresh... While the bruises disappeared, the damage done from prolonged gaslighting lingered. It felt like I had walked out of the inferno at the time. 

Shrimp in Inferno's heat from the Calabrian peppers and red pepper flakes reminded me of the inferno. For me, Inferno wasn't all bad. Well, okay. The inferno while living in it was hell, but it also made me strong. I felt stronger the further I was from the inferno. And that reminded me how the heat brought out delicious flavors of tomato, zucchini, garlic, onion, and red bell pepper.

INGREDIENTS

one pound of large shrimp, peeled and deveined

one red bell pepper, diced

one yellow onion, diced

six garlic cloves, sliced

two green onions, diced

a quarter cup of diced Italian zucchini

one fourteen-ounce can of finely chopped or crushed tomatoes

five Calabrian chili peppers  from a jar, diced

one tablespoon of jarred chili oil

one teaspoon of dried oregano

one teaspoon of red pepper flakes

a half teaspoon of salt

a half teaspoon of fennel seeds

a quarter cup of shredded Asiago cheese

olive oil

In a large bowl, add and mix red bell pepper, yellow onion, garlic cloves, green onions, Italian zucchini, Calabrian chili peppers, chili oil, dried oregano, red pepper flakes, salt and fennel seeds. Heat a large fry pan over high heat. Once heated, drizzle enough olive oil to barely coat the bottom. Add mixed ingredients and sauté for five minutes or until the onions turn slightly translucent.

Reduce the heat to medium-high and add canned tomatoes. I used the Mutti brand for this recipe. Reduce the heat to simmer for 5 minutes while occasionally stirring. Add prepared shrimp and immediately change the heat to medium-high. Cover the shrimp with sauce and reduce the heat to simmer for 5 to 7 minutes or until the shrimp are cooked. Add cheese and stir to fold in as they melt. Serve in a bowl with sliced baguette to dip and eat with diced vegetables. Bon Appétit!