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
Ingredients
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1 pound
peeled jumbo shrimp
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1/4 cup
extra virgin olive oil
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1
medium shallot, sliced thickly
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2 cloves
garlic
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28 ounces
can whole San Marzano tomatoes
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1 cup
drained artichoke hearts
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1 heaping teaspoons
sweet pimenton (Spanish smoked paprika) or to taste
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3-4 splashes
amontillado sherry
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3-4 splashes
mirin (japanese rice wine)
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1
fresh or dried bay leaf
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sea salt and white pepper to taste
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3 tablespoons
chopped flat leaf parsley
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1 heaping tablespoons
wild capers
Directions
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wash and pat dry shrimp, splash with olive oil and a few sprinkles of pimenton, season with salt and white pepper and set aside.
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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.
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Saute shrimp over high heat in a skillet or grill in a cast iron grill pan until pink and fragrant.
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Add shrimp, artichokes, sherry, mirin to tomato sauce, cooking an additional 5-10 minutes until flavors meld. Add parsley and capers just before serving.
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Toss with cooked bucatini or penne. Drizzle with high quality olive oil if desired, before serving.
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