Trust me, you can't go wrong with these. Serve with a salad and garlic bread.
Makes: 2-4 servings (Being a shrimp addict, I think it's more like 2 servings!)
Prep time: 15 minutes
Cook time: 15 minutes
Printable Recipe
Ingredients:
- 1 pound large shrimp, cleaned, peeled and deveined
- 1 t salt plus more to taste
- 1 t dried red pepper flakes
- 4 T olive oil
- 1 medium white onion, sliced
- 1 (14 1/2 oz) can diced tomatoes
- 1 cup dry white wine
- 3 cloves garlic, chopped
- 1/4 t dried oregano
- 3 T fresh parsley, chopped
- 3 T fresh basil chopped
1. Toss the shrimp in a bowl with 1 tsp of salt and the red pepper flakes.
2. Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked, about 1-2 minutes.
3. Transfer the shrimp to a plate and reserve.
4. Add onion to skillet along with some more oil if needed. Saute until translucent, about 5 minutes.
5. Add the tomatoes and their juices, wine, garlic, and oregano. Simmer until sauce thickens, about 10 minutes.
6. Add shrimp back to sauce and toss to coat. Heat for about 1 minute, stirring. Do not overcook the shrimp.
7. Add in parsley and basil. Add salt to taste and serve.
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2 comments:
Couldn't you just skip step 2 and do all the cooking of the shrimp in step 6?
Good question. My only concern about doing that would be that you're basically poaching the shrimp in the sauce in step 6. It'd probably be just fine, though you might not get as much kick from the red pepper flakes. They tend to bind to the shrimp with the oil.
The key in either case is to not overcook them.
I think it'd be worth trying your idea just to see if you notice a difference.
Mike
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