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.
MAKES 1 CUP
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.
Recipes Developed by Paula Bowman
Photography by Nina Teixeira
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin