Garlic Shrimp in Tomato Sauce
- SERVINGS: 4
Chunky with capers and olives, this quick tomato sauce tastes much like the familiar puttanesca sauce that is usually served on pasta. We use it to coat shrimp sautéed with garlic and hot pepper.
- 3 tablespoons olive oil
- 2 pounds large shrimp, shelled
- 4 cloves garlic, minced
- 1 large pinch dried red-pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 2 medium tomatoes (about 3/4 pound), peeled and chopped
- 1 cup canned crushed tomatoes in thick puree
- 1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary
- 2 tablespoons drained capers
- 1/3 cup halved and pitted black olives
- In a large nonstick frying pan, heat the oil over moderate heat. Add the shrimp, garlic, red-pepper flakes, salt, and black pepper and cook, stirring occasionally, until the shrimp are just done, about 5 minutes. Remove the shrimp with a slotted spoon.
- Add the fresh tomatoes, canned tomatoes, rosemary, capers, and olives to the pan. Reduce the heat and simmer, covered, for 15 minutes. Stir in the shrimp and simmer until just heated through, about 1 minute.
A smooth, medium-bodied red from southern Italy, such as a Cirò or Regaleali Rosso, will stand up to the gutsy sauce without overpowering the shrimp.
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Congratulations to Mei Lin, winner of Top Chef Season 12.