Prep 10 mins
Cook 10 mins
Best in unshelled shrimp, though I'm sure shelled will work too. Use about 30 large or 50 medium, but make sure they are raw, not pre-cooked. Don't forget to serve with ciabatta, to soak up the sauce and gobble up!
- 30 large shrimp
- olive oil
- 5 garlic cloves, chopped
- 118.29 ml white wine
- 44.37 ml fresh parsley, chopped
- 78.07 ml tomato sauce
- Heat oil in a skillet.
- Add the garlic and sauté.
- Add the shrimp and toss around.
- Add the parsley and toss some more.
- Add the white wine and mix around.
- Add the tomatoes.
- Salt to taste.
- Keep mixing around till the shrimp turn pink and the sauce reaches a somewhat thick consistency, but don't wait till it is too thick or you won't be able to dip your bread into the sauce and soak it up!
Because shrimp cooks so quickly, and to ensure it did not overcook, I let the sauce thicken before adding the shrimp! Tagged on 02/01 for the Best of 2013 game, due 03/01/2014 with extension.
This is very good recipe and so tasty. One caution; do not add salt until the last 30 sec before serving. If you add too early the shrimp loose that sweet taste.
This is very good, especially when served on top of buttery garlic bread! Served alone, I didn't find it to be a spectacular shrimp dish, so couldn't say it is "the best". But loved it with the tomato sauce served as a sandwich with the bread and some lettuce. Fresh and vibrant flavors. Thanks for sharing! Made for Best of 2013 tag game.