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Serves : 4-6

If the shrimp release a lot of liquid during cooking, transfer them to a warmed plate with a slotted spoon and boil the sauce until thickened. Plus: More Seafood Recipes and Tips

How to Make It

Step 1    

In a large nonreactive skillet, cook the onion in the olive oil over moderate heat, stirring occasionally, until translucent, about 5 minutes. Add the garlic and the jalapeño and cook until the garlic becomes a pale gold. Stir in the parsley, then add the tomatoes with their juices and liberal pinches of salt. Reduce the heat and cook at a steady simmer, stirring occasionally, until the tomatoes cook down and the oil begins to separate from the sauce, about 20 minutes.

Step 2    

Add the shrimp to the skillet and stir to coat with sauce. Cover and simmer until the shrimp are just cooked through, 2 to 3 minutes. Season with additional salt and serve immediately with the grilled bread.

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