Spicy shrimp in garlic pepper tomato sauce.
Serves: 4
Prep Time: 12 minutes
Total Time: 50 minutes
1 can (28 ounce) whole peeled tomatoes
1 1/2 pounds large shrimp (26 to 30 per pound), peeled and deveined, shells reserved
2 Tablespoons avocado oil or light olive oil
1 cup dry white wine or dry vermouth
1 medium white or yellow onion, cut into strips
6 garlic cloves, minced
1 teaspoon red pepper flakes
1/2 teaspoon dried oregano
2 anchovy fillets, patted dry and minced, or 2 teaspoons anchovy paste
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh flat leaf parsley
1 Tablespoon minced pepperoncini, plus 2 teaspoons of the brine
2 Tablespoons extra-virgin olive oil
1/2 teaspoon salt or to taste
1. Drain Tomatoes: Pour tomatoes into a colander set over a large bowl. Using your fingers or a spoon, pierce tomatoes to release their juices. Transfer juice to a bowl and set aside. Do not rinse colander.
2. Make Sauce: In a large heavy skillet heat 1 tablespoon avocado oil over high heat until shimmering but not smoking. Add shrimp shells and cook, stirring often, until spotty brown and pink, about 3 to 4 minutes.Turn off heat and add wine to pan (it will bubble up, so be careful.) When bubbling subsides, return skillet to medium heat and simmer until wine is reduced to about 3 Tablespoons, stirring often, about 4 more minutes or so. Add reserved tomato juice to skillet and simmer to thicken, about 5 minutes more. Drain contents into the colander set over a large bowl. Discard shells. Set liquid aside.
3. Cook Onion: Wipe out now empty skillet with a paper towel. Return skillet to medium heat and add remaining 2 tablespoons avocado oil to pan. Heat oil until shimmering but not smoking. Add onion and cook, stirring often, until onion begins to soften and becomes golden in color, about 4 more minutes.
4. Add Aromatics: When onion is golden and starting to soften, add garlic, pepper flakes, and oregano to pan and stir well to combine. Cook, stirring continuously, until garlic is fragrant, about 1 minute. Add anchovies and continue to stir until fragrant, about 1 minute more. Remove pan from heat.
5. Finish Sauce: Add drained tomatoes to pan and stir to combine, smashing tomatoes with the back of the spoon to break up as you stir. When tomatoes are broken up into chunks, add reserved tomato sauce mixture and bring to a simmer. Continue to simmer, stirring often, until liquid has thickened and is no longer watery, about 5 minutes.
6. Cook Shrimp: Add shrimp to skillet and stir well to combine. Cook shrimp and sauce, turning shrimp often, until shrimp are just cooked through, about 5 minutes or so. Remove pan from heat.
7. Finish & Serve: Stir basil, parsley, pepperoncini and the brine into the shrimp. Add salt and stir well to combine. Adjust salt, if needed. Drizzle with olive oil and serve. Enjoy!
