2 whole (13 oz, about 2 cups, diced) heirloom tomatoes, diced, OR 1 can diced tomatoes (If tomatoes aren’t in season, this is what I do- you will need to simmer for longer though, because more water needs to evaporate)
⅔cup6 ounces chopped roasted red peppers (about 2 large or 3 small peppers)
2tablespoonstomato paste
1/2cup + 2 tablespoons (5 ounces)coconut milk , or 1/2 cup (4 ounces) heavy cream
kosher salt, to taste (about 1 teaspoon)
1poundshrimp, 26-30/pound, cleaned and peeled
Instructions
Heat a large skillet over medium heat. Add in olive oil, onion, and garlic. Saute until onion is lightly browned, about 5 minutes.
Add in tomato paste, white wine, sherry cooking wine, tomatoes and red peppers. Turn heat up to medium/high until wine is bubbling a lot, and then lower heat to a simmer and it is lightly bubbling. Simmer until wine is mostly reduced into a thicker liquid, most of it evaporated, about 10 minutes (if using canned tomatoes, this will be about 15-20 minutes).
Spoon mixture into a blender and add in coconut milk/heavy cream. If using heavy cream, let the mixture cool a bit (not steaming) before adding in cream. Blend on high until mostly smooth (up to you how chunky you want it).
Using the same large skillet (it doesn’t have to be cleaned because the sauce will be going right back in in a second), add a touch more olive oil and the shrimp. Saute, stirring occasionally, until shrimp is just turning pink and opaque, but not fully cooked (about 3-4 minutes). Add the red pepper sauce back in and continue to cook until shrimp is fully done, about 4 more minutes.
Top with fresh herbs and serve.
Notes
Serve with:Grains:
- Brown Rice or Farro
- Good High Quality Bread (maybe with some oil and broiled for a few minutes in the oven)- perfect for soaking up the extra sauce!
- FocacciaVegetables
- Roasted or Sautéed Green Beans
- Roasted Cauliflower
- Sautéed Spinach
- Sautéed or Roasted Broccolini