SHRIMP BOLOGNESE

Shrimp Bolognese image

Provided by Michael Symon : Food Network

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.