SHRIMP BOLOGNESE

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Shrimp Bolognese image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
1 pound large shrimp (16/20), peeled, deveined and roughly chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1 small carrot, peeled and finely chopped
1 small bulb fennel, finely chopped
1 small yellow onion, finely chopped
1/2 teaspoon crushed red pepper flakes, optional
1 cup dry white wine
One 15-ounce can whole peeled cherry tomatoes
Finely chopped tarragon, for serving

Steps:

  • Place a large heavy-bottomed pan over medium high-heat and add the oil. Sprinkle the shrimp with salt and, working in batches, cook until they begin to turn pink on both sides, 3 to 5 minutes. Repeat with the remaining shrimp and set aside.
  • Add the garlic, carrots, fennel and onions with a large pinch of salt and cook, stirring occasionally until the vegetables soften and begin to caramelize, about 5 minutes.
  • Stir in the crushed red pepper flakes if using. Add in the white wine and tomatoes and bring to a simmer. Cook, partially covered, until the sauce has thickened and the liquid is reduced, at least 20 minutes. Season with salt and pepper and stir the shrimp back in.
  • Before serving, stir in some tarragon.

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