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Author Notes: The snow had started falling, so I wanted to make a hearty dish with a lb. of jumbo shrimp and whatever else I had on hand. After I started cooking I realized I had no white wine for the ragout so I use a combination of almontillado sherry and mirin to sharpen the flavors. Then pimenton was a natural seasoning choice. —rayva
- 1 pound peeled jumbo shrimp
- 1/4 cup extra virgin olive oil
- 1 medium shallot, sliced thickly
- 2 cloves garlic
- 28 ounces can whole San Marzano tomatoes
- 1 cup drained artichoke hearts
- 1 heaping teaspoons sweet pimenton (Spanish smoked paprika) or to taste
- 3-4 splashes amontillado sherry
- 3-4 splashes mirin (japanese rice wine)
- 1 fresh or dried bay leaf
- sea salt and white pepper to taste
- 3 tablespoons chopped flat leaf parsley
- 1 heaping tablespoons wild capers
- wash and pat dry shrimp, splash with olive oil and a few sprinkles of pimenton, season with salt and white pepper and set aside.
- Heat olive oil in a saucepan on low heat. Add shallot and garlic cloves and saute lightly. Add pimenton and stir for a minute or two until fragrant. Mix in canned tomatoes broken up with fork or hands, bay leaf and cook for 20-25 minutes, stirring occasionally.
- Saute shrimp over high heat in a skillet or grill in a cast iron grill pan until pink and fragrant.
- Add shrimp, artichokes, sherry, mirin to tomato sauce, cooking an additional 5-10 minutes until flavors meld. Add parsley and capers just before serving.
- Toss with cooked bucatini or penne. Drizzle with high quality olive oil if desired, before serving.
- This recipe was entered in the contest for Your Best Seafood Pasta
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