smoky shrimp and artichoke ragout with bucatini

By • January 27, 2011 • 0 Comments



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

Serves 4

  • 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 teaspoon 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 tablespoon wild capers
  1. wash and pat dry shrimp, splash with olive oil and a few sprinkles of pimenton, season with salt and white pepper and set aside.
  2. 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.
  3. Saute shrimp over high heat in a skillet or grill in a cast iron grill pan until pink and fragrant.
  4. Add shrimp, artichokes, sherry, mirin to tomato sauce, cooking an additional 5-10 minutes until flavors meld. Add parsley and capers just before serving.
  5. Toss with cooked bucatini or penne. Drizzle with high quality olive oil if desired, before serving.
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