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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and devein shrimp; RESERVE SHRIMP SHELLS for Step 3. Check the ingredients listing on the shrimp bag. If shrimp have been treated with salt, go directly to Step 2. Otherwise, toss shrimp with 1/2 teaspoon salt and set aside until Step 11. | 2. Pour tomatoes into a colander set over a large bowl. Release the tomato juice from the tomatoes by piercing the tomatoes with the edge of a rubber spatula. Stir briefly to release juice. Transfer drained tomatoes to small bowl, until Step 9. RESERVE TOMATO JUICE for Step 5. DO NOT WASH COLANDER. | 3. In 12-inch skillet over high heat, heat 1 tablespoon vegetable oil until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2-4 minutes. Remove skillet from heat and carefully add wine. | 4. When bubbling subsides, return skillet to heat and simmer until wine is reduced to about 2 tablespoons, 2-4 minutes. | 5. Add reserved tomato juice from Step 2 and simmer to meld flavors, 5 minutes. | 6. Pour contents of skillet into colander set over bowl. Discard shells and RESERVE LIQUID for Step 10. Wipe out skillet with paper towels. | 7. Over medium heat in now-empty skillet, heat remaining 2 tablespoons vegetable oil, garlic, pepper flakes and oregano. (If shrimp had been treated with salt when packaged, now add 1/4 teaspoon salt. If you tossed shrimp with 1/2 teaspoon of salt in Step 1, do not add more salt now.) Stir occasionally, until garlic is straw-colored and fragrant, 1-2 minutes. | 8. Add anchovies and stir until fragrant, about 30 seconds. | 9. Remove skillet from heat. Add drained tomatoes from Step 2 and mash with potato masher until coarsely pureed. | 10. Return skillet to heat and stir in reserved tomato juice from Step 6. Increase heat to medium-high and simmer until mixture has thickened, about 5 minutes. | 11. Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, 4-5 minutes. | 12. Remove pan from heat. Stir in basil, parsley, and pepperoncini and pepperoncini juice and season with salt to taste. | 13. Drizzle with extra-virgin olive oil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
large shrimp	1 1/2	1/2		-	-	-	-
salt	1/2	teaspoon	treated	-	-	-	-
tomato	1	can	canned	62.068999999999996	13.7631	3.2384	0.5397
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
white wine	1	cup		-	-	-	-
vegetable oil	2	tablespoons		117.23200000000001	0.0	0.0	13.6
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
red pepper flake	1/2 - 1	teaspoon		-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
salt	1/4	teaspoon	treated	-	-	-	-
anchovy fillet	2		rinsed minced	-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
italian parsley	1/4	cup	chopped	-	-	-	-
pepperoncini pepper	1 1/2	teaspoons	minced	-	-	-	-
pepperoncini juice pepper	1	teaspoon		-	-	-	-
salt				-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.