Recipes Developed by Paula Bowman
Photography by Nina Teixeira
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
First published in Wish Winter 2005
food
Garlic Shrimp With Smoky Tomato Sauce
Make this sauce one day ahead to give the flavours time to meld.
Ingredients (Makes 24 skewers)
| 1 | 28-ounce can whole plum tomatoes |
| 1/4 | cup finely chopped red onion |
| 1 | tablespoon chopped fresh Italian parsley |
| 1 | tablespoon olive oil |
| 1 | teaspoon finely chopped canned chipotle pepper |
| 1 | teaspoon minced garlic |
| 1 | teaspoon fresh lime juice |
| 1 | teaspoon chopped fresh rosemary |
| 1/2 | teaspoon kosher salt |
Skewered Shrimp
| 24 | 4-inch woody rosemary sprigs |
| 24 | large shrimp, tails on, uncooked, cleaned and de-veined |
| 1/2 | teaspoon minced garlic |
| 3 | tablespoons olive oil |
| juice of 1/2 lime |
Instructions
- Preheat oven to 475 F.
- Drain tomatoes and squeeze out any remaining liquid. Place on a sheet pan and roast for 25 minutes.
- Transfer tomatoes to a food processor with remaining ingredients. Process until chopped.
- For best results, bring back to room temperature before serving.
Skewered Shrimp
- Remove leaves from bottom half of each rosemary sprig.
- Toss shrimp in garlic and season with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Cook shrimp in a single layer until pink and firm, about 2 minutes per side. Cook in batches to avoid overcrowding pan.
- Squeeze lime juice over shrimp, remove from pan and let rest.
- Skewer shrimp through the back and tail with rosemary sprigs. Serve warm or chilled with smoky sauce.
Nutritional information
Nutrients per shrimp (with sauce): 40 calories, 3 g fat, 3 g protein, 2g carbohydrates.
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