Shrimp in Zippy Tomato Sauce
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 6 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 1 small red bell pepper, seeded & chopped
- 1⁄2 cup red wine vinegar
- 1 (14 ounce) can plum tomatoes, chopped with their juice
- salt & freshly ground black pepper
- 2 lbs shrimp, peeled & deveined
- 2 -3 garlic cloves, finely chopped
- 3 tablespoons finely chopped fresh parsley or 2 teaspoons dried parsley
- 1 piece dried chili, chopped
directions
- In a heavy saucepan, heat half of the oil. Add the onion, and cook over low heat until soft.
- Stir in the celery and chopped bell pepper, and cook for 5 minutes more.
- Raise the heat to medium high, and add the red wine vinegar and tomatoes. Season with salt and pepper. Bring to a boil and cook for about 5 minutes.
- Lower the heat, cover the pan and simmer until the veggies are soft, about 30 minutes.
- Puree the sauce through a food mill or a food processor. Push pureed sauce through a sieve with a spatula. Set aside.
- Heat the remaining oil in a clean heavy saucepan. Stir in the garlic, parsley and chili, if using. Cook over moderate heat, stirring constantly, until the garlic is golden. Do not let it brown.
- Add the tomato sauce and bring to a boil. Taste for seasoning.
- Stir in the shrimp. Bring the sauce back to a boil.
- Reduce heat slightly and simmer until the shrimp are pink and firm, 4-6 minutes, depending on their size.
- Remove from the heat and serve.
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