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Shrimp with Sherry-Tomato Sauce

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Shrimp with Sherry-Tomato Sauce

Shrimp with Sherry-Tomato Sauce

amanda

Equipment

  • - Sheryl Cookware Set

  • - Sherry Vinegar

  • - Woks (Optional)

  • - High-Quality Chef Knife

  • - Non-Stick Cooking Spray

  • - Salt & Pepper Set

  • - Small Saucepot or Skillet

  • - Mixing Bowls (Set)

  • - Measuring Cups & Spoons

  • - Utensils for Tossing and Stirring

Ingredients

  • 1 large onion, quartered

  • 1 (28-ounce) can whole tomatoes in juice

  • 3 tablespoons extra-virgin olive oil

  • 1 1/2 pounds peeled and deveined large shrimp (not cooked)

  • 3/4 teaspoon salt

  • 1/2 teaspoon black pepper

  • 4 garlic cloves

  • 1/3 cup Sherry

  • 3/4 cup pitted green olives (from an 8-ounce jar), chopped if large

  • Accompaniment: white rice

Instructions

1

Instruction 1

Pulse onion in a food processor until finely chopped, then transfer to a bowl. Add tomatoes with juice to processor and pulse until chopped.
2

Instruction 2

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. 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. Transfer shrimp to a plate with tongs (do not clean skillet).
3

Instruction 3

Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds. 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.
4

Instruction 4

Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.
5

Instruction 5

Stir in shrimp with any juices accumulated on plate and heat through. Season with salt.
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