Equipment
Ingredients
Main
- 450 g shrimp, raw
- 12 g salt
- 30 ml olive oil
- 2 garlic, minced
- 2 shallot, finely chopped
- 240 ml canned tomatoes, drained and chopped
- 120 ml white wine
- 1 g red pepper flakes
- black pepper, to taste
Nutrition (per serving)
Method
Peel the shrimp completely.
Place shrimp in a bowl, add 12g salt, and cover with cold water to brine.
Heat 15ml olive oil in a skillet over medium heat, approximately 175°C (350°F).
Add minced garlic and chopped shallots to the skillet and cook for 2-3 minutes until soft.
Stir in tomatoes, white wine, and red pepper flakes; simmer for 10 minutes over low heat.
Rinse the brined shrimp under cold water and drain thoroughly in a colander.
Heat the remaining 15ml olive oil in a second skillet over medium-high heat, approximately 200°C (400°F).
Sauté shrimp for 1-2 minutes per side until they reach an internal temperature of 74°C (165°F).
Transfer the cooked shrimp into the tomato sauce, mix thoroughly, and season with black pepper to taste.
Chef's Notes
- Ensure shrimp are patted dry after rinsing to achieve a better sear in the skillet.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the best flavor balance.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Warm gently in a skillet over low heat until the sauce simmers; do not overcook the shrimp.
