Serves 6
30 min
Shrimp with Spicy Garlic and Tomato Sauce
Recipe GLPRf486b65f212a53
Large shrimp cooked with crushed red chiles, fresh garlic, and sweet tomatoes in olive oil, finished with a splash of cognac and fresh parsley. Serve over pasta or rice for a vibrant, restaurant-quality main course.
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Ingredients
½ cup Extra-virgin olive oil
1 tbsp Garlic, minced
3 medium Ripe plum tomatoes, cored and quartered
3½ whole or 1/4 to 1/2 tsp flakes Dried red chiles, crushed (or red pepper flakes)
Kosher salt
30 large Large fresh or thawed frozen shrimp, peeled with heads and tails intact
2 tbsp Cognac
Fresh Italian parsley, coarsely chopped
Directions
Heat 1/4 cup of the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, stirring frequently to avoid browning.
Add the crushed dried red chiles (or red pepper flakes) and stir constantly for 30 seconds to bloom the spices and release their heat.
Add the quartered plum tomatoes to the skillet. Cook for 4–5 minutes over medium heat, stirring occasionally, until the tomatoes begin to soften and release their juices. Season with kosher salt to taste.
Push the tomato mixture to the side of the skillet. Add the remaining 1/4 cup olive oil to the cleared space and increase heat to medium-high.
Arrange the shrimp in a single layer in the oil and cook for 2–3 minutes without stirring until the bottoms turn pink. Season with a pinch of salt.
Flip the shrimp and cook for another 1–2 minutes until the shrimp are opaque throughout and reach an internal temperature of 145°F. The shrimp are done when the flesh is firm and white with no translucent areas.
Remove the skillet from heat. Carefully pour the cognac over the shrimp and tomato mixture. Return the pan to low heat and let it warm through for about 30 seconds, then remove from heat.
Gently fold the shrimp and tomato mixture together, combining all the flavors. Taste and adjust seasoning with additional salt if needed.
Transfer to a serving dish and garnish generously with fresh chopped Italian parsley. Serve immediately over cooked pasta or white rice.
