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Categories:
extra-virgin olive oil garlic jumbo shrimp thyme kosher salt celery peperoncino flakes Italian plum tomatoes capers fresh Italian parsley
Viewed: 47 - Published at: 6 years agoIngredients
- 6 tablespoons extra-virgin olive oil
- 6 garlic cloves, crushed and peeled
- 2 pounds extra-large or jumbo shrimp
- 4 sprigs fresh thyme
- 1 1/2 teaspoons kosher salt
- 2 cups diced inner stalks and leaves of celery
- 1/4 teaspoon peperoncino flakes, or as needed (see headnote)
- 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
- 1/4 cup drained tiny capers in brine
- 1/4 cup chopped fresh Italian parsley
Method
- Pour 1/4 cup of the olive oil and the garlic into a large skillet over medium-high heat.
- Once the garlic begins to sizzle, add half of the shrimp and the thyme sprigs.
- Season shrimp with 1/2 teaspoon salt, and toss just until the shrimp are seared (but not fully cooked), a minute or two.
- Remove the shrimp to a plate with tongs, and repeat with the remaining shrimp and another 1/2 teaspoon salt.
- Once all of the shrimp have been seared and removed, add the celery to skillet and cook until wilted, about 2 to 3 minutes.
- Add the peperoncino, letting it toast for a minute, then pour in the tomatoes.
- Slosh out the can with 1 cup hot water, add that to the skillet, and stir.
- Season with the remaining 1/2 teaspoon salt.
- Bring the sauce to a simmer, and cook until the celery is tender and the sauce has thickened, about 15 minutes.
- Stir in the capers, return to a boil, and return the shrimp.
- Simmer until the shrimp are just cooked through, about 2 to 3 minutes.
- Stir in the parsley, and drizzle with the remaining 2 tablespoons olive oil.
- Serve immediately, over rice or polenta.
