My oldest son and I had our annual Black Friday shopping trip to the US. Unlike the previous years, we only shopped for half a day. He had a conference to go to in the morning and so we left Vancouver after lunch yesterday. Although we only have limited time to shop, we had a great time and were satisfied with what we bought. To prepare for this trip, I cooked some dishes for my family the night before. One of the dishes that I made was this appetizing shrimp which my family and I loved so much. The shrimp was cooked in a mixture of crushed tomatoes, garlic, fennel seeds, clam juice and white wine. The crushed fennel seeds and clam juice give this dish its amazing aroma and flavor. They were good on its own or with rice. There was left-over sauce so I boiled some spaghetti noodles and used the sauce to dress the pasta. It was really good too!
Cooking Tips for Perfect Shrimp
Cooking shrimp can be a bit tricky since they cook quickly. Start by making sure your shrimp are thawed if they were frozen. If they are fresh, look for shrimp that are firm and have a clean smell. When cooking, use medium-high heat and avoid overcrowding the pan. This allows the shrimp to sear properly. Cook them for about 2-3 minutes on each side, or until they turn pink and opaque. This ensures they remain juicy and tender. Overcooking can lead to a rubbery texture, which is not what you want. Also, consider adding the garlic and fennel seeds at the right time. Adding them too early can burn the garlic and make it bitter. Sauté the garlic for about 30 seconds before adding the shrimp, so it releases its flavor without burning.
Serving Suggestions and Pairings
This saucy tomato garlic shrimp pairs beautifully with various side dishes. For a classic approach, serve it over a bed of fluffy white rice or creamy polenta. The sauce will soak into these bases, enhancing the flavors. If you prefer pasta, as I mentioned, spaghetti works great, but you could also use linguine or fettuccine. For a fresh touch, toss in some sautéed greens like spinach or kale on the side. A simple green salad with a light vinaigrette can balance the richness of the shrimp. If you want to elevate the dish, sprinkle some fresh herbs like parsley or basil on top just before serving. A squeeze of fresh lemon juice adds brightness and cuts through the richness of the sauce, making each bite irresistible.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Frozen shrimp work great, just make sure to thaw them completely before cooking. Thawing helps them cook evenly and prevents them from becoming rubbery.
What can I substitute for clam juice?
If you don’t have clam juice, you can use fish stock or vegetable broth as a substitute. It will still give you a nice depth of flavor without the clams.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to avoid overcooking the shrimp.
Can I make this dish ahead of time?
You can prepare the sauce ahead of time and store it in the fridge. Just cook the shrimp fresh right before serving to keep them juicy and tender.
What can I serve with this shrimp dish?
This shrimp is delicious on its own, but pairing it with rice or pasta really makes it a hearty meal. A side salad or some crusty bread works well too for soaking up that tasty sauce.
Saucy Tomato Garlic Shrimp
Ingredients
- 30 jumbo shrimp 21 to 25 per lb., peeled, deveined, and patted dry
- Kosher salt and freshly ground black pepper
- 5 tbsp olive oil plus more as needed
- 3 large cloves garlic grated or minced
- 1-1/2 tsp. fennel seeds coarsely crushed
- 1-1/2 cups canned crushed tomatoes from a 15-oz. can
- 8 oz. 1 cup bottled clam juice
- 3/4 cup dry white wine
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Season the shrimp with 1/4 teaspoon each salt and pepper. Heat 3 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the shrimp and cook, stirring, until partially cooked, 3 minutes. Transfer the shrimp to a large bowl.
- Add the remaining 2 tablespoons oil to the skillet. Add about two-thirds of the garlic and all of the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes, clam juice, and wine. Bring to a boil. Cook, stirring occasionally, until the sauce is reduced to about 2/3 cup, about 12 minutes.
- Turn the heat down to medium and stir in the remaining garlic and the parsley. Add the shrimp and accumulated juice and cook, stirring occasionally, until the shrimp are cooked through, about 2 minutes. Season to taste with salt and pepper and serve.
Notes
Nutrition
Leave a Reply