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1
Without removing any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shrimp-slice open the back with a sturdy sharp paring knife, cutting through the shell and scrape out the vein; rinse the shrimp and pat dry.
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2
Pour 1/4 cup olive oil into saute pan; set over med-high heat.
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3
Scatter in the garlic; cook until sizzling, then stir in the shallots.
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4
When they are sizzling, stir in 1/4 teaspoon salt and 1/4 cup wine.
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5
Cook/stir frequently, until the wine is nearly completely evaporated and the shallots have softened.
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6
Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing.
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7
Pour in the rest of the wine, bring to a boil quickly, then add the water and 1/4 teaspoon salt, stirring.
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8
Bring to a boil, then decrease heat and let the sauce bubble gently and reduce for about 5 minutes while you sear the shrimp.
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9
Add 2 tablespoons olive oil into a wide skillet; place over high heat until very hot.
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10
Scatter the shrimp in the pan, toss them in the oil, and season with the remaining 1/2 teaspoon salt.
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11
Cook for just a minute or slightly longer, until the shells are lightly colored and the flesh underneath is opaque, then turn off the heat.
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12
With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with the sauce.
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13
Stir in the pepper, then bread crumbs-use more crumbs if the sauce is thin.
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14
Cook for 2 minutes, then turn off the heat.
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15
Drizzle over the remaining 2 tablespoons olive oil and incorporate it well, tumbling the shirmp in the pan.
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16
Sprinkle the parsley on top, and serve immediately.
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17
Serve with crusty bread to sop up the sauce.
