Shrimp with Sherry-Tomato Sauce
A flavorful Spanish-inspired dish featuring succulent shrimp in a rich sauce made with tomatoes, sherry, and green olives. Perfect served over white rice.
Ingredients
- •1 whole onion
- •1 can whole tomatoes
- •3 tablespoons extra-virgin olive oil
- •1½ pounds shrimp
- •¾ teaspoon salt
- •½ teaspoon black pepper
- •4 cloves garlic
- •⅓ cup Sherry
- •¾ cup green olives
- •to taste white rice
Cooking Instructions
- 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.
5 min
- 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).
5 min
- 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.
6 min
- 4.
Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.
7 min
- 5.
Stir in shrimp with any juices accumulated on plate and heat through. Season with salt.
3 min