Shrimp in Purgatory
I love simple and fast dishes that taste complex and timely.
And, if you can also throw in minimal dishes, then I’m extra in! This dish is everything and that!
This single skillet dish is inspired by the classic Italian dish where typically eggs are simmered in a spicy and flavorful tomato sauce. With the additions of garlic, roasted red peppers and capers you really get to watch (and taste) all the ingredients marry together with the tomatoes into a beautiful smoky and tangy sauce. The sauce will darken in color as it cooks creating an incredible backdrop to the shrimp.
Here I’m using beautiful gulf shrimp that have been peeled, deveined and the tails removed (saved for shrimp stock, of course), but feel free to leave the skin and tails on if you’d like. I had a hard time finding fresh Calabrian or red chilis so I opted for a jar of chopped Calabrian chilis instead.
You can feel free to add more chilis and red-pepper flakes if you’d like to make it more spicy! Serve alongside polenta or orzo. Enjoy!
Ingredients:
- 1 pound fresh shrimp, thawed, deveined, peeled and tails removed
- 1 yellow onion
- 6 garlic cloves
- 2 TBSP Calabrian chilis, jarred, minced
- 1 cup of roasted red peppers, chopped
- 1 (14 ounce) can crushed tomatoes
- 1 TSP dried oregano
- 1 TSP red-pepper flake
- 1 TBSP capers, drained
- 2 scallions, sliced thin
- 1/4 cup grated Parmesan
- Salt and pepper to taste
Instructions
- In a large skillet heat olive oil and sauté onions until translucent, 4-6 minutes
- Add garlic and cook for another 1-2 minutes, careful not to burn the garlic
- Add roasted red peppers, Calabrian chilis, dried oregano, red-pepper flakes and tomatoes. Season with salt and pepper and stir to combine. Bring to a simmer then set your heat to low/medium-low and let cook for about 30 minutes to an hour until sauce has thickened.
- Increase heat to medium-high and add shrimp, capers and scallions.
- Cook until the shrimp are opaque, around 10-15 minutes.
- Taste the sauce and add more salt and pepper to your liking.
- Serve on top of polenta or orzo or just by itself in a bowl.
- Top with parmesan. Red-pepper flake and scallion.
- ENJOY!