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