We enjoy the shrimp fra diavolo at Positano's restaurant. Any chance they would share their recipe, or does anyone have a good one for me to try? Thank you.
Janet Cohen, Palm Harbor
While this is not the restaurant recipe for shrimp fra diavolo that Janet requested, Mary Wyrozemski's version is a dish her family has enjoyed for many years. I purchased a jarred marinara sauce to make this recipe, but if you make your own at home, use it. Here are some other tips I picked up while making the recipe: Add the parsley to the marinara just before serving so it doesn't wilt too much and lose its beautiful color. If you prefer a little more heat, add a bit more crushed red pepper but not too much to overpower the dish — it would be best to taste before serving and adjust accordingly. As a personal preference, I prefer the tails off the shrimp when I cook. I know many restaurants prefer to leave the tails on to serve. Either is okay in this recipe.
Christine Welch of Palm Harbor had a mustard sauce for salmon at Ozona Blue in Palm Harbor. She has tried several recipes but none are as good. Is there any possibility that a reader could have it or one that is just as delicious?
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Please include your name, city and phone number. Phone numbers will not be published.