Shrimp with Tomato and Chile Pepper
- SERVINGS: 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.
- 3 tablespoons finely chopped onion
- 1/4 cup extra-virgin olive oil
- 2 teaspoons minced garlic
- 1 large jalapeño chile, seeded and minced
- 3 tablespooons finely chopped fresh flat-leaf parsley
- 2 pounds medium shrimp—shelled, deveined, washed and dried
- 1 2/3 cups finely diced peeled ripe plum tomatoes or imported canned plum tomatoes, with their juices
- Grilled or toated crusty bread, for serving
- 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.
- 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.
The delicate flavor of shrimp calls for white wineunless the dish has the assertive ingredients this one does. The tanginess of the tomatoes and the heat of the chile point to a flavorful red with some acidity. A Barbera from Italy, such as Prunotto Barbera d'Alba Romualdo or Pio Cesare Barbera d'Alba, would fit the bill perfectly.