Author Notes
This sauce-braising technique can be used to cook other proteins, too: In place of the shrimp, try nestling 1 ½ pounds pork tenderloin or boneless, skinless chicken thighs into the sauce in Step 2 and simmer, covered, until cooked through (145 degrees for pork, 165 degrees for chicken). This sauce is particularly excellent served over any pasta shape or atop creamy polenta. —Jennifer Clair
Test Kitchen Notes
This recipe is featured in the story, 14 Cozy, Tomatoey Braises to Warm Your Stove Now Through March, sponsored by Muir Glen. —The Editors
Ingredients
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2 tablespoons
extra-virgin olive oil
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1
yellow onion, diced
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3
garlic cloves, minced
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3
anchovy fillets, whole
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½ teaspoons
red pepper flakes, crushed
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½ cups
red wine
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1
(28-ounce) can tomatoes
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3 tablespoons
capers
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¼ cups
Kalamata olives, chopped
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1½ pounds
large shrimp, peeled and deveined
Directions
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In a large skillet, heat the oil over medium-high heat. Add the onions and garlic and cook until soft and translucent, about 4 minutes. Add the anchovies and pepper flakes, and cook just until the anchovies just dissolve, about 3 minutes. Add the wine and cook for 1 minute, then add the tomatoes, capers, and olives and cook until the sauce is thickened, about 5 minutes.
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Nestle the shrimp into the sauce. Bring the sauce back to a boil, reduce heat to medium-low, and simmer, covered, until the shrimp are curled in a “c” shape and have turned bright white, 4 to 5 minutes (they cook quickly, so keep an eye on them). Season to taste with salt, if needed (the olives, capers, and anchovies are quite salty so they sauce may need no further seasoning). Serve atop cooked pasta or polenta.
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