Shrimp in Purgatory Recipe (2024)

Really, Susan, the point of the dish is the chiles, so why should you "caution" us? And if you don't think the oregano, scallions and capers add flavor, leave them out and see what you get. Substitute chicken for shrimp? O.k. but, is that about cost or taste, or making an entirely different dish?

This looks really good, can't wait to try it; but I think you should use only fresh wild USA shrimp and cook for at most 4 minutes turning a couple of times.

One of the best recipes from the Times I have ever had..I followed recipe best I could..only heard of Calibrian peppers from Bobby Flay..couldn't find them went with cherry peppers..this has serious heat..served over Jasimine Rice. This is Crazy..Crazy good..!!!!

Calabrian peppers are just small hot red peppers--not as small or hot as Thai bird chiles, about 1.5 to 2 inches long. Just buy any fresh hot red varieties. Likewise use fresh sweet red peppers, frying them with the onions as they do in Calabria. Italians would never use this much garlic--maybe three whole cloves which would then be removed before serving. Red pepper flakes are served at table, not added during cooking. Only Calabrians would add more. Cheese with shrimp? A felony here.

One can actually dispense with making the sauce. Eggs in Purgatory is a thrifty Italian dish that uses leftover marinara sauce, bumped up with chilis and herbs, or even veering towards Puttanesca. Seriously, just open a jar of Rao's marinara and take it from there.

Shakshuka, no?

I would like to warn you about using two tablespoons of jarred calabrian chili peppers (such as Tuttocalabrian from Amazon). I used only 1.75 tablespoons and had to add heavy cream to cut the heat. It was actually quite good with the cream added.

This dish is the bomb! Pairs exceptionally well with a buttery & cheesy Polenta to balance the acidity. I was a bit short on shrimp so I added some chard and it worked wonderfully. If you do make polenta, you can replace some water with a mild shrimp broth by boiling the shrimp peels n' tails. mmm!

I've been making Uova al'Inferno (what's with the Purgatorio?) this way since college, a century ago. Shrimp sounds like a find sub for eggs, now that I can afford it. But my local Gristede's doesn't carry Calabrian peppers (or Napolitani or Siciliani either), so plain red pepper flakes will carry the day. No grated Parmesan, though, thank you. Topping every tomato-based Italianish dish has become a knee-jerk thing and sometimes it's just wrong. Shrimp, capers and cheese? Just no.

This is a keeper—start to finish 1 hour—a record for a NYTimes recipe this delicious.Make certain you have the mis en place because it goes really fast once everything isprepped. I had no Calabrian chilis so per Theresa used 1 tablespoon chili crisp. Shrimp,Pre-deveined started out frozen took 8 minutes, served over pasta. My husband loved it.

Made this and served over polenta. It’s a chilly, rainy day and this was spectacular. Slightly briny and spicy which plays nicely against the sweetness of the shrimp. I will make it again.

I used 1/2 the calabrian chiles and no red pepper flakes, and I just used a sprinkling of cheese. I was very excited about this recipe but I think despite all the interesting ingredients, somehow all I could taste was tomatoes and pepper. Couldn't taste oregano, scallions, capers. Also, the shrimp were kind of wasted. Maybe if I made it again I would use chicken. And I would caution against using all the hot pepper.

Nothing in the ingredient list that'll break down unpleasantly, so should freeze brilliantly, just don't try to freeze the rice/orzo/whatever.

I made this for four and basically doubled the recipe. It was absolutely fabulous I was able to find the Calabrian peppers and they said they were fiery and I thought I was a heat wimp but I didn’t find them overwhelming just really good and I used roasted peppers from a jar. I made this for four and basically doubled the recipe. It was absolutely fabulous I was able to find the Calabrian peppers and they said they were fiery and I thought I was a heat wimp but I didn’t find them overwhelming.

but you ...are supposed to saute the garlic and onions first? says so right in step one and step two?

My husband love this sauce. I wakes up your tastebuds and makes you smile. We have a local seafood provider that sells local (NC) frozen shelled deveined shrimp that makes this dish oh so easy and delicious.

Just use the whole jar of roasted peppers.Needs more capersAdd another tablespoon of Calabrian peppers.The cheese is unneccessary

Wow! If this is what purgatory is all about, let's go for it. I followed the recipe to the letter but forgot the parmesan at the end. I guess I'll have to make it again ;)

Yum! Followed the recipe, used Gulf shrimp, added a splash of the Italian red we drank with it. Served over Orzo.

We’ve made this dozens of times using the crockpot and on the stove and always with polenta with cheese added. For us better is less oregano (1/2 tsp) less heat (3/4 TBLS Calabraian chilies) red pepper flakes served at the table, slightly less garlic, and perhaps a tad more capers. And yes, as stated earlier the shrimp can start frozen.

Just made this tonite. I wasn't prepared for it to be as spicy as it is. It was delicious but we had to drink alot of milk with it to keep our mouths from spontaneously combusting. WOW !Will definitely make it again but will cut back on the amount of chili flakes and chilis. I couldn't find roasted red peppers at our store so I just roasted a large red bell pepper til just barely tender and it worked great.

Really good. Spicy but not too much so. Served with pasta. Rice or bread would work

I honestly don't understand why people leave the tail on a shrimp that is obviously not meant to be picked up and eaten with the fingers. It sets up the awkward process for the guest to cut the tail away and find a place to create an unattractive pile of tails that won't fall back into the bowl.

This sauce is great! I browned the onions a bit, but made the recipe as is other than that, served over couscous. I feel like you could use the sauce in a lot of different recipes. Thanks!

Absolutely excellent. Made over orzo, and used chili crisp.

It was excellent over polenta. If you're balking at buying a $9 jar of hot and fruity Calabrian peppers, they're excellent on pizza, eggs, added to pasta and many other dishes.

Fabulous cooked as is. Suspect the same sauce would be good for any white fish.

Cauliflower penne. After the tomatoes simmer for a few minutes, add water and then the penne.

Defrosting Shrimp is not a necessary step. I always add frozen shrimp to my sauce . As the shrimp defrosts in the sauce it adds another layer of flavour without watering down the sauce. I add the Shrimp at the last stage of cooking in the covered pan. This technique works with any sauce.

1/ amount of peppers and chili pepper was good Fennel very strong - use less next timeWasn’t as juicy as expected use smaller panAdd some lemon to brighten at end