Sautéed shrimp in a spicy tomato sauce. Serve as is or toss together with pasta! Subscribe for new videos each Friday.
Recipe: spark.adobe.com/page/gfiRAO24xdbcz/
Instagram: mywaychef?...​
Music : Roa - Steps
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License : roamusic.wixsite.com/roamusic​​​
INGREDIENTS
32 large shrimp , peeled and deveined, shells reserved (26 to 30 per pound)
½ tsp Salt
1 Tbsp olive oil
½ cup white wine
1 can (11 oz.) V8 juice
3 cups marinara sauce
2 Tbsp olive oil
4 garlic cloves, minced
¼ to 1 tsp red pepper flakes
1/2 tsp dried oregano
4 anchovy fillets, rinsed, patted dry, and minced (optional)
1/4 Cup chopped fresh basil
1/4 Cup chopped fresh parsley
1 Tbsp Capers with brine
extra virgin olive oil to drizzle with
DIRECTIONS
1. Toss shrimp with ½ teaspoon salt and set aside.
2. Heat olive oil in 12-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes. Remove skillet from heat and carefully add wine. When bubbling subsides, return skillet to heat and simmer until wine is reduced to about 2 tablespoons, 2 to 4 minutes. Add V8 juice and simmer to meld flavors, 5 minutes. Pour contents of skillet into a colander set over a bowl.
3. Heat remaining 2 tablespoons vegetable oil, garlic, pepper flakes, and oregano in now-empty skillet over medium heat, stirring occasionally, until garlic is straw-colored and fragrant, 1 to 2 minutes. Add anchovies and stir until fragrant, about 30 seconds. Add marinara sauce and stir in skin juice. Increase heat to medium-high and simmer until mixture has thickened, about 5 minutes.
4. Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, 4 to 5 minutes. Remove pan from heat. Stir in basil, parsley, and capers. Drizzle with extra virgin olive oil and serve.