RECIPE: Tomato & Shrimp Ragout

This yummy Tomato & Shrimp Ragout can be served over brown rice, pasta or, as pictured here, over soft polenta. Makes 2-3 servings.

Ingredients:

• 1 pound frozen medium shrimp, thawed, peeled, and deveined (tails removed)
• Coarse ground pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red-pepper flakes
• 1 can (14.5 ounces) diced tomatoes, in juice 
• 2 tablespoons tomato paste
• 1/4 cup dry white wine
• 1 bay leaf
• 1/4 cup coarsely chopped flat-leaf parsley
• 1/4 cup roughly chopped fresh basil, for garnish

Instructions:

• Season shrimp with pepper.
• In a large skillet over medium-high, heat one tablespoon of oil. 
• Add shrimp; cook until opaque throughout, turning occasionally, 2 to 3 minutes. Transfer to a bowl; set aside.
• Reduce heat to medium. Add remaining tablespoon of oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. 
• Add tomatoes and their juice, tomato paste, wine, bay leaf, parsley, and 1 1/2 cups water; bring to a boil. 
• Reduce heat; simmer, stirring occasionally, until tomatoes have broken down and become saucy, and liquid has reduced by half, about 25 minutes.
• Just before serving, stir reserved shrimp into tomato sauce, and serve over pasta, rice, or soft polenta. 
• Garnish with fresh basil and enjoy. 

Recipe & photo submitted by AAY! member Krisztina K.