Shrimp in Inferno

This was another recipe developed at a time when the emotional wounds were still tender. The bruises had faded—bodies are merciful that way—but the damage left behind by prolonged gaslighting was less cooperative, lingering long after the visible evidence disappeared. I had stepped out of the inferno, yes, but the heat still clung. Leaving, I learned, does not immediately cool the air.

Cooking became a form of triage. Not therapy in the earnest, self-help sense, but something quieter and more reliable. Chop. Sauté. Taste. Adjust. In the kitchen, heat is intentional. Outcomes are negotiable. Dinner, unlike life at the time, follows a sequence that can be trusted. Control returns in small, practical decisions.

Shrimp cooked in the unapologetic heat of Calabrian peppers and red pepper flakes brought the metaphor full circle. The inferno was unmistakable. And yet—this is the part no one tells you—inferno is not without its uses. Living inside it was hell, but distance sharpened the lesson. Heat, when managed, does something remarkable: it draws flavor out. Tomatoes deepen. Zucchini softens. Garlic mellows. Onion sweetens. Red bell pepper becomes generous.

I felt stronger the farther I moved from the fire. Strong enough to cook with it, rather than be consumed by it. Strong enough to let heat do what it does best when kept in check: transform.

This is not the first time heat and sweetness have shared space in my kitchen. The Sweet & Spicy Chicken Drumsticks were developed during the same period, guided by that same uneasy balance.

INGREDIENTS
[serves 3 to 4 as a main course]
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, combine the red bell pepper, yellow onion, garlic, green onions, Italian zucchini, Calabrian chili peppers, chili oil, dried oregano, red pepper flakes, salt, and fennel seeds, mixing until evenly distributed.

Heat a large frying pan over high heat. Once hot, drizzle just enough olive oil to lightly coat the bottom. Add the vegetable mixture and sauté, stirring frequently, for about five minutes, or until the onions begin to turn translucent and the aromatics soften.

Reduce the heat to medium-high and add the canned tomatoes. Lower the heat to a gentle simmer and cook for about five minutes, stirring occasionally, until the sauce thickens slightly.

Add the prepared shrimp, gently turning to coat. Continue simmering for 3 to 5 minutes, just until the shrimp turn opaque and tender.

Fold in the Asiago cheese, stirring until it melts into the sauce. Serve warm in bowls, with sliced baguette for dipping and scooping up the vegetables. Bon Appétit!

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From the archive: Pancetta & Brussels Sprouts Risotto