Garlic Shrimp in Tomato Sauce
This delicious Garlic Shrimp in Tomato Sauce is a wonderfully rich and flavorful way to prepare shrimp. With Mediterranean accents such as kalamata olives, salty capers, fresh and crushed tomatoes and fresh rosemary, the dish is healthy, simple and mouthwatering!
I really like to prep all of my ingredients prior to starting a recipe.ย It’s important that each ingredient be ready to add.ย We call this “mis en place”, which literally means “putting in place”.
Sautรฉ the shrimp in olive oil, crushed garlic and red pepper flakes until the shrimp are cooked through, about 5 minutes.ย Then remove them from the skillet with a slotted spoon.
Add the fresh tomatoes, crushed tomatoes, rosemary, capers and olives to the pan and simmer, covered, for 15 minutes.
Stir in the shrimp and simmer until the shrimp is heated through, about one minutes.
Serve the garlic shrimp alongside a simple salad and crusty bread.
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Garlic Shrimp in Tomato Sauce
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 3 tablespoons olive oil
- 2 pounds large peeled and deveined raw shrimp
- 4 garlic cloves, minced
- 1 large pinch dried red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 medium tomatoes (about 3/4 pound), peeled and chopped
- 1 cup canned crushed tomatoes in thick puree
- 1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary
- 2 tablespoons drained capers
- 1/3 cup halved and pitted black olives
Instructions
In a large nonstick frying pan, heat oil over moderate heat. Add shrimp, garlic, red pepper flakes, salt, and black pepper; cook, stirring occasionally, until shrimp are pink and cooked through, about 5 minutes. Remove shrimp from pan with a slotted spoon.
Add fresh tomatoes, canned tomatoes, rosemary, capers, and olives to pan. Reduce heat and simmer, covered, for 15 minutes. Stir in shrimp and simmer until just heated through, about 1 minute.
Chefโs Note:
This Garlic Shrimp in Tomato Sauce recipe calls for two pounds of raw shrimp. Be sure to use peeled and deveined shrimp with the tails removed to make eating the shrimp easier. Frozen shrimp are fine here; thaw them first in the refrigerator or under cold running water. Pat the shrimp dry before cooking them with fresh garlic and dried red pepper flakes.
Recipe from Food & Wine
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