- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 green bell pepper, finely chopped
- One 8-ounce can tomato sauce
- One 4-ounce jar chopped pimientos with their juice
- 1/2 cup ketchup
- 1/2 cup dry white wine
- 1 tablespoon red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- Salt and freshly ground pepper
- 1 1/2 pounds large shrimp, shelled and deveined
- 2 tablespoons chopped flat-leaf parsley
- In a large saucepan, heat 1/4 cup of the olive oil. Add the chopped onion, garlic and green bell pepper and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the tomato sauce, pimientos, ketchup, wine, vinegar, Worcestershire sauce and bay leaf and season with salt and pepper. Simmer the sauce over very low heat until it is thickened slightly, about 20 minutes.
- In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, turning once, until the shrimp are lightly browned but not cooked through, about 3 minutes. Scrape the shrimp into the saucepan and simmer until they are cooked through, about 4 minutes longer. Discard the bay leaf. Transfer the shrimp to a serving bowl, garnish with the chopped parsley and serve.
The recipe can be prepared through Step 1 and refrigerated overnight. Rewarm before proceeding.
Sweet sauces like the one in this shrimp dish go best with wines that have some acidic zing for contrast. That's true of dry rosés, which also have enough substance to match rich shellfish and tomatoes. Try one from California.