10/3/2023 – This very good dish was inspired by the recipe by the Mediterranean Dish, Suzy Karadsheh, here.
- 1 pound large shrimp, peeled and deveined, tails attached
- Kosher salt
- 2 teaspoons of our homegrown red pepper flakes made it far too hot. See the instructions below.
- olive oil
- 1 large yellow onion, chopped into 1/2 inch pieces
- 5 garlic cloves chopped fine
- 1 cup dry white wine
- 1 15-ounce can diced manzano tomatoes. She used fire roasted.
- ¼ cup tomato paste
- Black pepper
- 2 teaspoons dried oregano
- ½ cup chopped fresh parsley
- Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
- Heat olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat until they are mostly pink. Move the shrimp and its juices into a small bowl.
- In the same skillet, heat another 1/4 cup olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook tossing regularly until the onions have softened and turned a light golden brown and the garlic does not burn. Add the white wine and cook until reduced by half.
- Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and 1/4 tsp red pepper flakes. Bring to boil, then lower the heat so the sauce to simmers for 10 minutes or so until thickened.
- Return the shrimp to the skillet and mix into the sauce. Cook until the shrimp is just all pink. Serve over rice with bread to clean the plate.