Garlic Shrimp In A Sun-Dried Tomato Sauce
Here is what you need:
1 pound shrimp, any size you prefer. Thawed if frozen. Peeled and deveined.
2 to 3 cloves garlic, thinly sliced, or chopped
1 medium beefsteak tomato, chopped*
1 TBS tomato paste
3 or 4 TBS chopped oil packed sun-dried tomatoes, drained but reserve the oil**
4 tsp sun dried tomato oil (from the jar)
1 tsp red pepper flakes or more to taste
Kosher salt and fresh cracked black pepper
chicken or vegetable stock, if necessary
2 TBS chopped parsley or basil or a combo of both plus more for garnish
*If you already have another type of tomato use it. You can even use grape or cherry tomatoes, just slice them in half. I have not made this recipe with canned tomatoes but it might work in a pinch.
**If you already have sun-dried tomatoes that are not oil packed use them! Just soak them in some olive oil overnight and use that oil when cooking.
Here is what you need to do:
In a large skillet heat a couple of tsp of the sun dried tomato oil over medium high heat. In batches saute the shrimp for about a minute each side lightly seasoning with salt and pepper. If you are using larger shrimp it may take a bit more time. Don't overcook, they can even be a little under because we are going to put them back in the pan after we make the sauce so they will cook some more. After you cook each batch remove and set on a platter.
Add the two remaining tsp of sun-dried tomato oil to the same pan. Add in the garlic and stir for 30 seconds then add in the tomato paste and red pepper flakes. Stir that around for another 30 seconds to a minute, just don't let the garlic burn because it will taste bitter.
Add in all of the tomatoes.
Cook it down until the beefsteak tomato softens and starts to turn in to a chunky sauce. When I am making sauces like this I keep some stock nearby if the pan is getting too dry, or water if I don't have a box of stock open in the fridge. You could also add some olive oil but don't let the sauce get too oily.
Taste the sauce and see if it needs more heat, more salt, etc.
Put the shrimp back into the pan along with the basil and or parsley. Let the shrimp warm up and you are good to go.
Serve over pasta or rice or mashed potatoes or cauliflower rice and garnish with a bit of basil or parsley.