Ingredients: |
Ingredients: 1.5 lb large shrimp, peeled, deveined, shells reserved
salt
1 28 oz can of whole tomatoes
3 T veg oil
1 c dry white wine
4 garlic cloves
1 t red pepper flakes
1/2 t dried oregano
2 anchovy fillets
1/4 c chopped fresh basil
1/4 c chopped fresh parsley
1.5 t minced pepperoncini, plus 1 t brine
2 T olive oil
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Directions: |
Directions:Toss shrimp with 1/2 t 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.
Heat 1 T veg oil in 12" skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skilled starts to brown, 2-4 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 T, 2-4 minutes. Add reserved tomato juice and simmer to meld flavours, 5 minutes. Pour contents of skilled into colander set over bowl. Discard shells and reserve liquid. Wipe out skillet with paper towels.
Heat remaining 2 T veg. oil, garlic, pepper flakes, and oregano in now empty skillet stirring occasionally, until garlic is straw color and fragrant, 1-2 minutes. Add anchovies and stir until fragrant, about 30 seconds. Remove from heat. Add drained tomatoes and mash with potato masher until coarsely pureed. Return to heat and stir in reserved tomato juice mixer. Return to heat and simmer until mix is thickened, about 5 minutes.
Add shrimp to skillet and simmer gently, stirring and turning shrimp until they are just cooked through 4-5 minutes. Remove pan from heat. Stir in basil, parsley, and pepperonciini bring and season with salt to taste. Drizzle with olive oil. |
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