mise en place makes shrimp fra diavolo a piece of cake!
I made shrimp fra diavolo for the first time many years ago, but can still vividly recall what a disaster the kitchen was when I finally served dinner (everyone loved it; I was too harried and stressed to enjoy it myself).
The next morning, I took out the recipe to try and figure out how I could make it easier on myself the next time (and there WOULD be a next time because everyone really did love the dish). I noticed that most of the ingredients could be readied and combined prior to cooking. For instance, the 4 tablespoons of garlic – used in two separate steps – could be chopped up and combined with their appropriate partners. The tomatoes, wine and seasonings could be measured and placed together in a bowl prior to beginning (click here if you’re curious about the original recipe).
There’s actually a term for this method of prep – it’s called “mise en place” (translation: setting up).
You see mise en place in action while watching any of your favorite cooking shows. Have you ever noticed that all or most of the ingredients for the recipe are chopped, sliced or otherwise readied and sitting in cute little bowls? All the chef has to do is start tossing, sauteing, stirring – you get the picture. It gives the illusion that cooking is quick, easy and effortless but we all know that there’s a crew of minions behind the scenes doing all of that prep work prior to the show.
But just because you don’t have a staff you should still – whenever possible – prepare your mise en place prior to cooking.
I actually made the recipe again a week later (I’m determined, if nothing else) with these changes. What a difference. It didn’t even feel like I was cooking the same dish. It was fun!
My point? What I learned from this experience – and it changed the way I cooked going forward – was that prepping in advance (just like the pros do) is the way to go.
What kind of cook are you? Do you chop and slice as you go? Or do you set up everything in advance? And do you do things differently when you are cooking, versus baking?
“reorganized” from Cook’s Illustrated
1 1/2 pounds medium shrimp, cleaned
1/2 -1 teaspoon crushed red pepper
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons salt
1/4 cup cognac or brandy
4 tablespoons minced garlic (about 12 cloves)
1/2 teaspoon sugar
28 ounces diced or chopped tomatoes, drained
1 cup white wine
1/4 cup minced fresh parsley
1 pound linguine
Set up your “mise en place” – you’ll need two medium bowls and two small bowls (I LOVE these bowls
In one small bowl combine 3 tablespoons of the olive oil and 3 tablespoons of the garlic, and in the other combine the remaining 1 tablespoon of garlic and the parsley.
Start cooking: Set up a large pot of water to boil.
Heat a heavy 12” skillet over high heat for 4 minutes. Add shrimp to the skillet and quickly spread in a single layer. Cook, without stirring, for 30 seconds. Take the skillet off the heat; stir to turn shrimps. Add the cognac; let stand for about 5 seconds. Return the skillet to high heat. Wave a lit match over the skillet until cognac ignites; shake the skillet until the flames subside. Transfer shrimp to a clean bowl and set aside.
Take the empty skillet off the heat; cool for 2 minutes. Return to burner and reduce heat to low. Add the olive oil/garlic mixture and cook, stirring constantly, until garlic foams and is sticky and straw-colored, 5-7 minutes. Add the tomato/wine mixture; increase heat to medium-high and simmer until thickened and fragrant, about 8 minutes. Stir in reserved shrimp (and accumulated juices) and the garlic/parsley mixture and simmer until shrimp have heated through, about 1-2 minutes longer. Off the heat stir in remaining 1 tablespoon of olive oil.
While sauce simmers, cook linguine with the remaining 1 tablespoon of salt till al dente. Drain, reserving 1/3 cup of cooking water. Transfer pasta back to pot; add about 1/2 cup of sauce (without shrimp) and 2-3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and shrimp and serve immediately.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2012/02/24/a-fab-shrimp-dish-channeling-my-inner-cooking-show/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Sheri, I had no idea that how I cook has a fancy French name! But yes, I prep most everything prior to cooking the actual dish. And I combine ingredients that go in the pot at the same time into one bowl prior to adding to the dish. I find this way of cooking so much easier and faster, and clean-up is much quicker after dinner, when I’m fully and lazy and don’t want to tackle the dishes. Great post!
See? You’re fancy and you didn’t even know it! 🙂 I’m relieved to hear that you cook this way too, as I envision most “real” cooks just tossing things together on the fly……thank you!!!!
I try to prepare before hand but it never works out. I have issues with anything that’s planned and organized 🙂
You? Not liking things planned and organized? Shocking. 😉
I too am a neat cook although I don’t put everything away the minute I use it. After I use each ingredient ie: the vanilla, soy sauce etc I put it on another counter. That way I know what I’ve used.
Love that tip! As I get (ahem) “older” I sometimes forget if I’ve used an ingredient or not. Thanks for sharing! 🙂
Oh, mise en place! What lovely advice! I am the chop-it-as-you-go type, though I do like to clean up during the process as well (in our small kitchen there really isn’t much of a choice :-)). Thank you also for the lovely recipe – I can’t wait to try it myself! Have a great weekend!
Amanda Hesser (who I adore) has said that a small kitchen is actualy ideal for cooking – and for just what you said! My first kitchen was teeny and it forced me to be more thought-out and definitely clean-as-you-go! Let me know how the recipe turns out and have a great weekend too! 🙂
This is exactly how I like to cook. Problem is my husband does most of the cooking! And I follow along behind him and do the clean-up. I think he’ll be making me a little shrimp this weekend!
This is a problem?? 🙂 Let me know how it turns out (it’s SO good!)……
That’s a lovely looking pasta. I cook very much like you. After I’ve eaten I walk back into the kitchen and there really is little to clean up except the plates we’ve just eaten off. Everything else has been packed up and put away. Have a lovely weekend Cherie.
Yes – exactly! Hate a messy kitchen too. And please refer to me as Cherie from now on – much fancier! 🙂
Oops! I mean, have a lovely weekend, Sheri!
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