- 1 pound medium shrimp, peeled, deveined
- 1 teaspoon salt, plus additional as needed
- 2 teaspoons dried crushed red pepper flakes
- 2 teaspoons Old Bay Garlic and Herb Seasoning
- 3 tablespoons olive oil, divided
- 1 large onion, sliced
- 1 (14½-ounce) can diced tomatoes
- 1 teaspoon sugar
- 1 cup dry white wine
- 3 garlic cloves, chopped
- ¼ teaspoon dried oregano flakes
- 3 tablespoons chopped parsley
- Toss shrimp in a medium bowl with 1 teaspoon salt, red pepper flakes and Old Bay Seasoning.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add shrimp and sauté for a minute, toss and continue cooking until just cooked through, about 1-2 minutes.
- Transfer shrimp to a large plate, set aside.
- Add remaining oil to skillet.
- Add onion, sauté until translucent, about 5 minutes.
- Add tomatoes with their juice, sugar, wine, garlic and oregano.
- Simmer until sauce thickens slightly, about 10 minutes.
- Return shrimp and any accumulated juice to the tomato mixture, and cook for a minute so the flavors meld together.
- Stir in parsley, season with more salt, to taste.
Source: Pams Midwest Kitchen Korner
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