Sometimes being a great home cook means letting the stove do the work. In this recipe, time is the secret ingredient, allowing the onions to soften until almost melting and leaving the sauce to simmer until it has reduced to a rich combination of bright white wine and tomatoes. Those complex flavors owe their awesomeness to patience (read: catching up on Nashville
and folding laundry). The result is plump and perfectly cooked shrimp complemented by a sauce filled with depth and a little heat, all soaked up by your favorite pasta or rice. So sit back, relax, and let the stove take care of the heavy lifting.
||The bread and olive oil before a meal at seasonal Italian joint Frankies 457 in Brooklyn is practically a meal itself. Now you can take the bright and grassy notes of Frankies 457's Nocellara-pressed Extra Virgin Olive Oil home with you--save it for a finishing touch, to be drizzled on top of your favorite dishes, and used in for more delicate salads. $40,Â Terrain
1 cup olive oil
3 large onions, chopped
2 cloves garlic, minced
1 1/2 pounds medium shrimp, peeled and deveined
2 cups dry white wine
1/4 teaspoon salt
1/8 teaspoon pepper
14 ounces canned whole tomatoes
2 tablespoons tomato paste
2 cups chicken broth
A pinch of chili flakes
1 tablespoon parsley, finely chopped
4 tablespoons butter
1. SautĂ© onion and garlic in olive oil over medium heat, and season with salt and pepper. When the onions are yellow, not brown (15-20 minutes), add uncooked shrimp. Let it all simmer for about 5 minutes--the shrimp should be quite pink. Then add the wine. Simmer for another 5 minutes over medium heat. Remove shrimp from sauce with slotted spoon.
2. Â Stir the canned whole tomatoes and tomato paste into the liquid, and cook 5 minutes.Â Add chicken broth and chili flakes, and let simmer very slowly for about an hour, until the sauce is very thick and quite reduced.
3. When ready to serve, return the shrimp into the sauce; add chopped parsley and butter. As soon as the butter is melted, pour the sauce over pasta, rice, or whatever you like.
Photograph: Claire Thomas