This shrimp recipe is a bit lengthy, but it is worth the effort. You can serve it as an appetizer with some nice crusty bread, or toss it with some penne and a side of tossed salad for a meal. If you are watching your wheat or gluten, just use gluten free bread and rice pasta. Read through the recipe before beginning. Also don’t skip the step of making the broth with the shrimp shells. This step adds deep delicious flavor. I tested this recipe on my friends Rita and John and it passed. Bon Appetite!
1 1/2 pounds of large shrimp, peeled and deveined, shells reserved
1 can – 28 oz whole maranzano peeled tomatoes
3 tablespoons olive oil
1 cup white wine
4 garlic cloves, minced
1 teaspoon red pepper flakes
1/2 teaspoon dry oregano
3 anchovy fillets, rinsed, patted dry, and minced
1/4 cup chopped fresh basil
1 1/2 teaspoons minced pepperoncini, plus 1 teaspoon of brine
2 tablespoons extra virgin olive oil
Toss peeled shrimp with 1/2 teaspoon of salt and set aside.
Pour tomatoes into colander set over a large bowl. Pierce tomatoes with edge of rubber spatula and stir briefly to release juice. Let them drain. Transfer drained tomatoes to a small bowl and reserve juice.
Heat 1 tablespoon of the olive oil over high heat in a 12 inch skillet. Add the shrimp shells and cook, stirring frequently until they turn spotty brown and skillet starts to brown, about 5 minutes. Remove skillet from heat and carefully add the white wine. When the bubbling subsides, return skillet to heat and simmer until wine is reduced to 2 tablespoons, about 4 to 5 minutes.
Add the reserved tomato juice and simmer to marry the flavors, about another 5 minutes or so. Pour this tomato broth into a colander set over a bowl. Discard the shrimp shells and reserve the liquid. Wipe out skillet with paper towels.
Heat the remaining 2 tablespoons of olive oil, garlic, red pepper flakes, and oregano in the same skillet you just wiped out. Stir occasionally until garlic is starting to turn straw colored and is fragrant, about 1 to 2 minutes. Add the minced anchovies and stir for another 30 seconds. Remove from heat, add drained tomatoes and mash with a potato masher until coarsely pureed. Return to heat and stir in reserved tomato broth mixture. Increase heat to medium high and simmer until mixture has thickened, about 5 – 6 minutes.
Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, about 4 to 5 minutes.
Remove from heat. Stir in basil, pepperoncini, and brine. Season with salt and pepper. Drizzle with the 2 tablespoons of extra virgin olive oil.
Serve with crusty bread for appetizer or toss with rigatoni or penne.