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Seafood Diablo

BandCollector

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Now that I have finally received my first Covid 19 vaccine, the thoughts of traveling again are dancing in my head.

Two years ago my wife and I visited her sister in Maryland where we dined at a popular restaurant called Timbuktu near the Baltimore International Airport.

I had a pasta dish called Seafood Diablo which I tried to duplicate and then posted my creation. Since that time I have refined my recipe and wish to share it with all of you again. It is just too delicious not to share with others.

Seafood Diablo

Marinara Sauce Ingredients
  • 1 28-ounce can whole San Marzano style tomatoes
  • 1/4 cup extra virgin olive oil
  • 7 garlic cloves, peeled and slivered
  • crushed red pepper flakes (usually a pinch, but I use 1 teaspoon for additional spiciness for sauce used in Seafood Diablo)
  • 1 teaspoon kosher salt
  • 1 large fresh basil sprig
  • 1 tablespoon sugar

IMG_0780.jpg


Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into the can and slosh around to get the tomato juices and reserve.

In a large skillet ( do not use a deep pot ) over medium heat, heat the oil. When it is hot, add the garlic.
IMG_0782.jpg


As soon as the garlic is sizzling ( do not let it brown ), add the tomatoes and the reserved tomato water. Add the red pepper flakes, sugar, and salt. Stir.

Place the basil sprig, including stem, on the surface (like a flower ). Let it wilt, and then submerge into the sauce.
IMG_0786.jpg


Simmer the sauce until thickened and oil on surface is a deep orange, about 20 minutes. Discard basil sprig. The sauce is now ready to serve.


Seafood Diablo Ingredients
  • Scallops
  • Shrimp
  • Clams
  • Mussels
  • Lump crab meat
  • 1/2 cup chopped fresh parsley
  • Salt and pepper to taste
  • 1/4 cup white wine
  • 2 tablespoons butter
  • 1 tablespoon olive oil

  • Fettuccini or linquini (prepared according to package directions)
  • Marinara sauce (from recipe above)
IMG_0787.jpg


Saute the seafood in 2 tablespoons butter and 1 tablespoon olive oil.

After about 5 minutes, add the white wine and parsley. Continue to simmer until liquid has reduced.
IMG_0792.jpg



Pour the sauteed seafood over the pasta, cover with marinara sauce, and top with the lump crab meat.
IMG_0796.jpg


Thanks for viewing and I hope you all enjoy this dish as much as I do.

John
 
Last edited:

sandyut

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WOA! John, that looks truly amazing! great cook, plate...i'll be right there!
 

SmokinGame

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That is one awesome looking meal! Too bad my wife doesn't care for clams or mussels. But I am going to add this to my recipe box anyway. Thanks, John.
 

tropics

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John that is a great looking dish, nice step by step Points
Richie
 

pushok2018

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That is awesome looking dish! Thank you for sharing the recipe. I am going to make this dish.... definitely!
 

thirdeye

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Anything with seafood and garlic has my name on it. Looks great.

I've had several versions of Diablo dishes, some were spicy, others had more veggies and maybe 1 or 2 kinds of shell fish. They are all good.
 

TNJAKE

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Not much to say besides that looks amazing. Nice work John
 

chilerelleno

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:emoji_imp: Oh Hell Yeah!
:emoji_fire: I might could add a lil' more heat.
 
Last edited:

crazymoon

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BC, Awesome post and recipe for a delicious looking plate!
 

Steve H

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You hit that one out of the park. Seafood Diablo is one of my favorite dishes. But only I'll eat it because of the clams. I need to tone it down when the wife eats it. Big like!
 

Bearcarver

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That Looks Awesome, John!!
Nice Job!
Like.

Bear
 

forktender

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That looks killer John, I bet it was amazing.👍
 

WI Smoker77

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That dish looks fantastic. Thanks for the recipe and for showing how to make it. We have an Italian restaurant that serves Shrimp Diablo that is good, but
this looks like it beats it hands down. Can't wait to make it.
 

Wurstmeister

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Beautiful plate! Anything with seafood is fine by me! I like the quantity of the seafood shown in the pictures. Just enough for two people, or one very hungry person. Thanks for sharing and providing the recipe! 🍻
 

chef jimmyj

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Looks great and a nice combo of seafood. I've not had this dish in quite a few years, not everyone in my crew eats seafood.😕 Your Sauce recipe is nicely balanced...JJ

Just a tip for all. The flavor of Fresh Herbs can be highly volatile. Some are more hearty than others. Fresh Thyme can stand long cooking times, Cilantro Leaves don't hold up more than a couple of minutes. For the best result, add Dry Herbs from the beginning and Fresh Herbs near the end of cooking a dish or sauce.
A good trick, and John you reminded me of it, 👍is to add bundles of Soft Herb Stems from the beginning. Then add the Leaves near the end. There is no waste and the Herbal flavor develops a Layered effect giving your food that something extra that makes people wonder why your food is so much better than their's...
 

BandCollector

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That is one awesome looking meal! Too bad my wife doesn't care for clams or mussels. But I am going to add this to my recipe box anyway. Thanks, John.
SmokinGame SmokinGame

I feel you pal. . .My wife refers to mussels as bait!

Give the recipe a try. I think you will like it and not want to share it with your wife.

Enjoy,

John
 

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