This recipe for shrimp is a little different – the combined flavors are extraordinary. Try to use canned San Marzano tomatoes(available in most supermarkets) as their flavor is often better than fresh tomatoes.
2 tablespoons olive oil
1 medium onion, finely diced
4 cloves garlic, minced
1/2 cup dry white wine
12 San Marzano tomatoes, coarsely chopped
1 tablespoon dried Herbes de Provence
12 large shrimp, shelled and deveined
1 bay leaf
1 thyme sprig
1 marjoram stem (optional)
1/4 cup chopped flat-leaf parsley, plus additional for garnish
Extra virgin olive oil
Heat the olive oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, for a minimum of 10 minutes, until the onions are soft and translucent. Add the garlic to the onions. Cook until the garlic becomes aromatic. Add the wine and cook an additional 1 to 2 minutes, until the wine almost evaporates and the mixture is nearly dry.
Add the tomatoes and simmer gently for 1 minute. Adjust heat as necessary to prevent rapid boiling. Add the Herbes de Provence and incorporate well.
Place the shrimp on top of the mixture. Add the bay leaf, thyme, marjoram and parsley on top of the shrimp. Cover and warm on low heat for 3 minutes. Turn the shrimp over, replace the cover and cook 3 more minutes, or until the shrimp become opaque.
Remove the bay leaf, thyme and marjoram. Check seasoning and adjust as needed.
To serve, spoon tomato sauce on a plate and arrange shrimp neatly on top. Garnish with a parsley sprig and drizzle with extra virgin olive oil.
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