- 1 1/2 pounds shrimp
- Salt
- 1 (28-ounce) can chopped tomatoes, separating juice from tomatoes
- 1/3 cup olive oil
- 1 cup dry white wine
- 4 garlic cloves, minced
- 1/2 - 1 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 2 anchovies, rinsed, patted dry, and minced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons minced pepperoncini, plus 1 teaspoon brine
Instructions
1. Peel shrimp and toss with ½ teaspoon salt and set aside.
Pour tomatoes into colander set over large bowl.
Pierce tomatoes with edge of rubber spatula and stir
briefly to release juice. Transfer drained tomatoes to
small bowl and reserve juice. Do not wash colander.
2. Heat 1 tablespoon olive oil in 12-inch
skillet over high heat until shimmering. Add shrimp
shells and cook, stirring frequently, until they begin
to turn spotty brown and skillet starts to brown, 2 to
4 minutes. Remove skillet from heat and carefully
add wine. When bubbling subsides, return skillet
to heat and simmer until wine is reduced to about
2 tablespoons, 2 to 4 minutes. Add reserved tomato
juice and simmer to meld flavors, 5 minutes. Pour
contents of skillet into colander set over bowl.
Discard shells and reserve liquid. Wipe out skillet
with paper towels.
3. Heat 2 tablespoons olive oil,
garlic, pepper flakes, and oregano in now-empty skillet
over medium heat, stirring occasionally, until garlic
is straw-colored and fragrant, 1 to 2 minutes. Add
anchovies and stir until fragrant, about 30 seconds.
Remove from heat. Add drained tomatoes, mashing slightly. Return
to heat and stir in reserved tomato juice mixture.
Increase heat to medium-high and simmer until
mixture has thickened, about 5 minutes.
4. Add shrimp to skillet and simmer gently, stirring
and turning shrimp frequently, until they are
just cooked through, 4 to 5 minutes. Remove pan
from heat. Stir in basil, parsley, and pepperoncini
and brine and season with salt to taste. Drizzle with
remaining olive oil and serve. Pasta with olive oil and garlic is a nice accompaniment.
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