Shrimp With Sherry-Tomato Sauce
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Pulse onion in a food processor until finely chopped, then transfer to a bowl
2
Add tomatoes with juice to processor and pulse until chopped
3
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking
4
Toss shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to skillet and sauté, turning over once, until just cooked through, about 3 minutes total
5
Transfer shrimp to a plate with tongs (do not clean skillet)
6
Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds
7
Stir in Sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes
8
Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes
9
Stir in shrimp with any juices accumulated on plate and heat through
10
Season with salt
11
Pulse onion in a food processor until finely chopped, then transfer to a bowl
12
Add tomatoes with juice to processor and pulse until chopped
13
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking
14
Toss shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to skillet and sauté, turning over once, until just cooked through, about 3 minutes total
15
Transfer shrimp to a plate with tongs (do not clean skillet)
16
Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds
17
Stir in Sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes
18
Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes
19
Stir in shrimp with any juices accumulated on plate and heat through
20
Season with salt