Recipe by ratherbeswimmin'
This dish is a good one to use fresh from the garden tomatoes. A delicious lunch served with salad and glass of white wine.
Top Review by Beatrice in Benton
The shrimp man was in town yesterday. He sells fresh Gulf shrimp from the back of his truck. There is nothing else like it. I bought 5 lb. and used some of it in this recipe. Used my own home-grown tomatoes too. This dish was exceeeeeedingly delicious and nicely spiced. I served the shrimp and tomato sauce over linguine. As my Italian MIL would say--Molto buon!!
- 3 tablespoons butter
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 3 large ripe tomatoes, peeled,seeded,and chopped
- 1⁄2 teaspoon dried oregano
- 1 tablespoon harissa (or to taste)
- salt & fresh ground pepper
- 2 lbs large shrimp, peeled and deveined
- 1 tablespoon minced fresh parsley
Directions See How It's Made
- In a saucepan over medium heat, melt butter.
- Add the onion, cover, and cook for 7 minutes or until soft but not browned.
- Add in the garlic, tomatoes, oregano, and harissa sauce.
- Simmer, stirring frequently, for 10 minutes.
- Season with salt and pepper to taste.
- Pour the mixture into a baking dish.
- Salt and pepper the shrimp.
- Add the shrimp to the tomato sauce, making sure the shrimp are pushed down into the sauce.
- Bake, uncovered, at 375 for 10 minutes or until the shrimp are pink.
- Garnish with parsley and serve.