Giant Shrimps in White Wine and Tomato
Recipe GLPR463dc2a838c2c3
Succulent black tiger shrimps are pan-seared and finished in a light sauce of white wine and tomato, infused with garlic and quality olive oil. This elegant dish is ready in minutes, perfect as a light protein-rich main course.
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Ingredients
3 to 6 giant black tiger shrimps, deveined and cleaned
2 cloves garlic, minced
5 tablespoons extra virgin olive oil
3 pinches fine sea salt
100 milliliters dry white wine
3 tablespoons tomato sauce
Directions
Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
Pat the shrimps dry with paper towels. Season evenly with the fine sea salt.
When the oil shimmers, carefully add the shrimps to the skillet. Sear for 1 to 2 minutes per side until the shells turn bright pink and opaque; the internal temperature should reach 145F. Transfer the shrimps to a plate.
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Pour in the dry white wine, stirring to deglaze the pan and scrape up any flavorful browned bits from the bottom.
Stir in the tomato sauce and let the mixture simmer for 2 to 3 minutes until slightly thickened.
Return the cooked shrimps to the skillet, gently tossing to coat them evenly in the sauce. Heat through for about 1 minute.
Serve the shrimps hot, divided between two plates, spooning the white wine tomato sauce over and around them.
