Detroit gem La Dolce Vita opens second location

- A popular Detroit eatery has expanded its presence in the area. La Dolce Vita has opened up a new location in Shelby Township.

VIDEO: Enrico Rosselli and Chef Mark Kelly join us in the FOX 2 Cooking School to show us a sample of their food. You can find their recipe for Shrimp Fra Diavolo below.

For more information on La Dolce Vita, visit

Shrimp Fra Diavolo ingredients
1/2 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
2 tablespoons olive oil, plus 1 to 2 tablespoon
¼ cup Shallots, sliced
6 Ounces diced Heirloom tomatoes yellow and Red
1/2 cup dry white wine
2 garlic cloves, chopped
1/8 teaspoon dried oregano leaves
2 tablespoon chopped fresh Italian parsley leaves
2 tablespoon chopped fresh basil leaves
1 tablespoon whole butter, diced

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

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