Shrimp with Tomato and Chile Pepper
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
June 1997
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Recipe Summary
Ingredients
Directions
Make Ahead
The sauce can be refrigerated for up to 1 day. Bring back to a simmer before competing the dish.
Suggested Pairing
The delicate flavor of shrimp calls for white wine—unless 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.