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Categories:
shrimp red pepper salt olive oil yellow onion garlic tomatoes white wine unsweetened coconut milk fresh basil
Viewed: 58 - Published at: a year agoIngredients
- 1 pound extra large shrimp (16- to 20-count), peeled and deveined
- 2 teaspoons crushed red pepper flakes
- pinch of Salt and freshly ground black pepper
- 2 tablespoons olive oil or other cooking oil of choice
- 1 medium yellow onion, peeled and sliced
- 5 cloves garlic, peeled and minced
- 1 (14-ounce) can diced or crushed tomatoes (San Marzano or home-canned are best)
- 1/2 cup dry white wine (optional)
- 1/2 cup unsweetened coconut milk
- 1 tablespoon minced fresh basil
Method
- In a medium bowl, combine the shrimp, red pepper flakes and salt and pepper.
- Heat the oil over medium-high heat in a large skillet that is already hot.
- Add the shrimp (being careful not to overcrowd the skillet) and saute for about 2 to 3 minutes, or until just barely cooked through.
- If the skillet will be overcrowded, cook the shrimp in two batches.
- With tongs or a slotted spoon, remove the shrimp to a clean plate and set aside.
- Add the onions and garlic to the skillet in which the shrimp were cooked, and saute, stirring, until the onions are translucent, about 4 to 5 minutes.
- Stir in the tomatoes with their juices, wine and coconut milk, and then reduce the heat to medium and cook for about 10 minutes, or until the sauce thickens slightly.
- Add the shrimp (and any accumulated shrimp juices) and the basil to the skillet and stir to blend all the flavors together.
- Remove the shrimp from the heat and serve at once.
