Description
This delightful dish features colossal shrimp cooked to perfection in a zesty, spicy sauce made with tomatoes, garlic, and fresh herbs. Perfect for a quick weeknight meal or an impressive dinner party dish.
Ingredients
Scale
- 1 pound Marina Del Rey Colossal Raw Shrimp, thawed and shells removed (size 8-12/pound)
- 1/2 teaspoon dried red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (28 oz) can of diced tomatoes (fire roasted if available), drained of juices
- 1 cup passata
- 1 jalapeño, diced (seeds and membrane optional)
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon drained capers
- 10–12 small assorted olives
- 2/3 cup frozen corn
- Lemon zest for serving
Instructions
- Season Shrimp: In a small bowl, toss shrimp with red pepper flakes, salt, and pepper. Set aside.
- Cook Shrimp: In a large nonstick frying pan, heat oil over medium heat. Add shrimp and cook for 2 minutes. Add garlic and flip shrimp; cook for 2-3 minutes more until plump, opaque, and cooked through. Remove shrimp with tongs and set aside.
- Make Sauce: Add tomatoes, passata, jalapeño, rosemary, capers, and olives to the pan. Reduce heat and simmer, covered, for 10 minutes. Add corn, stir to combine, and cook for 5 minutes more.
- Combine: Add shrimp to the sauce and toss to combine. Simmer until shrimp are heated through (about 1 minute).
- Serve: Divide sauce and shrimp into two bowls. Finish with lemon zest. Serve with pepper flakes and hot chilies.
Notes
Adjust the spice level by adding more or fewer red pepper flakes and jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: sea food
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 170mg