Colossal Shrimp in a Spicy Sauce
Ready in 30 minutes, easy to make and has a ton of flavour, this colossal shrimp recipe checks off all of the boxes! The star of this dish is these wild caught Argentinian Colossal shrimps! Wild Argentinian shrimp have a sweet lobster like flavour, and when they are cooked with garlic and nestled into a spicy, tomato sauce it is pure comfort in a bowl! Delicious as is, but we recommend toast or a crusty bread for mopping up any leftover sauce. For those who want a larger meal it can be served over orzo, rice, or pasta.
Ingredients
- 1 pound Marina Del Rey Colossal Raw Shrimp, thawed and shells removed (size 8-12/pound)
- ½ teaspoon dried red pepper flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 - 28 oz can of diced tomatoes fire roasted if available, drained of juices
- 1 cup passata
- 1 jalapeño diced (seeds and membrane optional)
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon drained capers
- 10-12 small assorted olives
- ⅔ cup frozen corn
- Lemon zest for serving
Instructions
- In a small bowl, toss shrimp with the pepper flakes, salt and pepper. Set aside.
- In a large nonstick frying pan, heat oil over medium heat. Add shrimp, and cook, for 2 minutes. Add garlic and flip shrimp and cook for 2 to 3 minutes more until shrimp are plump, opaque, and just cooked through. Remove shrimp from pan with tongs leaving garlic in the pan. Set shrimp aside.
- Add tomatoes, passata, jalapeño, rosemary, capers, and olives to pan. Reduce heat and simmer, covered, for 10 minutes. Add the corn stir to combine, cover, and cook for 5 minutes more. Add the shrimp into the sauce and toss to combine. Simmer until the shrimp are heated through, about 1 minute.
- Divide the sauce and shrimp into two bowls and finish with lemon zest.
- Serve with pepper flakes and hot chilies.
Video
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