RECIPE: How Avanti Italian Restaurant cooks "Shrimp Fra Diavolo"

June 10, 2007
By Debbie Nygren Sontag
Special to LIVE!

Magnifico! I was able to catch up with Bob Michelini and two of his right hand folks (Tina McElmurray, manager of the new location of Avanti’s, at the “Y” at the northern city limits of Del Rio, and Pedro Miranda, day chef). They have so many delicious recipes, but we settled on Shrimp Fra Diavolo. Below are a couple of versions of this spicy recipe:

• One pound of shelled and deveined shrimp
• 1/4 cup of extra virgin olive oil
• 1/4 teaspoon of salt
• Two cloves of garlic
• 1/2 cup of marinara sauce
• One tablespoon of fresh lemon juice
• 3/4 teaspoon of crushed red pepper (or more or less to your taste!)

Shrimp

Heat half of the olive oil over medium heat. Place the shrimp and garlic in the skillet and cook for two minutes. Add the marinara sauce, lemon juice, crushed red pepper and saute until the ship is opaque and warmed through (about five minutes). Serve immediately over warmed, seasoned polenta or pasta. ENJOY . . .we are sure you will!

Marinara Sauce

• Five cups of diced tomatoes (fresh tomatoes are best, but canned tomatoes can be used . . . Pedro and Bob prefer Roma tomatoes)
• One clove of garlic
• Two tablespoons of olive oil
• One small onion, diced
• One tablespoon of sugar
• Salt and pepper to taste
• Basil, oregano, parsley, and red pepper to your taste preferences (the longer the sauce cooks, the better!)

The first version of the dish is served over pasta. However, a nice option is to serve it over polenta, finely-ground corn meal.

Polenta

Cook the polenta according to the package directions. Heat your oven to 200 degrees. Form into a roll, and slice the polenta into ½-inch thick rounds. Combine two tablespoons of olive oil, salt and pepper in a small bowl. Heat a large skillet over medium-high heat. Brush the slices of polenta with the oil mixture, and fry until golden (about three minutes per side). Transfer to a baking sheet and keep the slices warm in the oven.

Pedro has been cooking for 14 years and has worked at Avanti’s for 10 years. He enjoys spending time with Anna, his wife and their two children. Right now, though, there is little time, as he spends most of his time readying the new Avanti’s Italian Restaurant building . I asked him what his favorite Avanti dishes are, and he said Venetian Chicken and Caesar Salad (and many more!!).

When talking with Tina – this is a woman who never slows down! – I learned that she has been with Avanti’s for 10 years, as well. When Tina gets the chance, she spends her rare spare time with her husband, Billy White. She would love to have more time to spend with her son and daughter-in-law, Peter and Vanessa Garza, and their lovely baby, Ireland, 18 months old.

Rosario and Alfredo Lara are two of the chefs I didn’t have a chance to talk with. They are the evening chefs, and do an absolutely wonderful job with all of the recipes and demonstrate a great sense of humor, making the dining experience enjoyable for all.

Bob started off as an automotive engineer in Michigan. He has held many other occupations throughout the years, and created Avanti Italian Restaurant in November 2001. He enjoys spending time with his children, Terri, Tom and Paul, as well as his grandson, Nick (who also works at Avanti’s during the summer).

We hope you enjoy these recipes and look forward to the new opening of Avanti’s in June..