About the Recipe
This is my absolute favorite shrimp dish, having its origins in coastal northeastern Italy up to Trieste and the Croatian coast. I make it whenever I find shrimp on sale. It doesn't take very long to make, it works any time of year, and I promise even people who are not huge seafood fans will give it a go!
Ingredients
2 lbs shrimp, medium to large, shell on (fresh or frozen will work) 1 small onion, chopped 8 big cloves of garlic, minced 1/4 c plain breadcrumbs 1/4 c chopped flat-leaf parsley 1/4 tsp crushed dry rosemary 1 c white wine 1 small can tomato paste 1 c water 1/4 c olive oil 1 1/2 tsp sea salt 3/4 tsp fresh-cracked black pepper 1/2 tsp red pepper flakes (or to taste)
Preparation
Prepare all your ingredients in advance (chop, mince, and measure, and set out everything in bowls, referred to as "mise en place"). If using frozen shrimp, you can quickly defrost them under cool, running water. Under that running water, peel shells and tails from the shrimp and clean and discard black vein from along the back. SAVE SHELLS, putting them in a bowl with one cup of water. Set aside. Lay out cleaned shrimp on double layer of paper towels and dry excess water the best that you can. In a large saute pan, heat olive oil under medium to high heat. Add shrimp and sprinkle on about 3/4 teaspoon of the sea salt (careful, as any excess water on the shrimp may cause a little oil spatter). Sear shrimp on both sides just until pink, then remove to a plate. Now, add chopped onion to the pan and heat until translucent. Add half of the minced garlic and heat for 30 seconds more. Pour in white wine and allow to reduce by half (about 3 minutes, depending on your heat). Add can of tomato paste and gently melt into wine to create a red sauce. Now, get that bowl of water and shrimp shells. Using a strainer, strain the shrimp-flavored water into the pan and allow to reduce another 3 minutes. Mix in rosemary, breadcrumbs, remaining minced garlic, remaining salt and black and red pepper. Reduce heat to low and return shrimp and any accumulated juices to pan, along with breadcrumbs. Gently mix together and allow to meld together for 5 minutes. Turn off heat, toss in chopped parsley and serve!