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
peeled jumbo shrimp
extra virgin olive oil
medium shallot, sliced thickly
can whole San Marzano tomatoes
drained artichoke hearts
1 heaping teaspoons
sweet pimenton (Spanish smoked paprika) or to taste
mirin (japanese rice wine)
fresh or dried bay leaf
sea salt and white pepper to taste
chopped flat leaf parsley
1 heaping tablespoons
In This Recipe
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.