MEDITERRANEAN-STYLE SHRIMP WITH OLIVES AND TOMATO

MEDITERRANEAN-STYLE SHRIMP WITH OLIVES AND TOMATO image

Yield 4 generous servings

Number Of Ingredients 8

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2 to 3 Tbsp Canola oil
2 cloves of garlic, finely chopped
1 pound medium shrimp, shelled and devained
1 28 oz can of crushed tomatoes (I prefer San Marzano tomatoes)
20-30 pitted and chopped Kalamata olives, with the juice they are packed in reserved.
1 bunch of flat-leaf parsley, finely chopped
Sugar to taste
Salt and pepper to taste

Steps:

Make sure the shrimp are clean and the shells and tails are removed. Pat dry. Season with salt and pepper. In a wok or a medium saute pan, heat oil over medium-high heat. Add the garlic and cook until fragrant, about one minute. Add the shrimp and stir-fry, moving shrimp often, until they turn an opaque pink color, about 3 minutes Reduce the heat to medium and add the can of tomatoes. Pour quickly to prevent splattering. Add the olives and most of their juice. After stirring them in, taste the tomato mixture. Add sugar if the tomatoes taste too sharp,acidic, or "tomato-y". Add more olive juice, salt, or pepper depending on taste. Bring mixture to a simmer. Simmer shrimp and tomatoes for 5 to 10 minutes, or until sauce thickens slightly. Stir in parsley. Correct seasoning to taste. Serve over couscous, rice, or pasta.