Shrimp in Tomato Sauce with Onion and Green Pepper Recipe

Name: Shrimp in Tomato Sauce with Onion and Green Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3 pounds large shrimpshelled and deveined, shells reserved; 1 chopped sweet onion; 2 cups finely diced sweet onion; Kosher salt; Freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1 green bell pepper, finely diced; 3 tablespoons minced garlic; 1/3 cup dry white wine; Two 15-ounce cans tomato sauce; 2 tablespoons Worcestershire sauce; 1/4 teaspoon cayenne pepper; Steamed white rice, for serving

Servings: persons

2 tablespoons unsalted butter
3 pounds large shrimpshelled and deveined, shells reserved
1 chopped sweet onion
2 cups finely diced sweet onion
Kosher salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 green bell pepper, finely diced
3 tablespoons minced garlic
1/3 cup dry white wine
Two 15-ounce cans tomato sauce
2 tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper
Steamed white rice, for serving

1
In a saucepan, melt the butter.
2
Add the shrimp shells and cook over moderate heat, stirring, until pink, 3 minutes.
3
Add the 1 chopped onion and cook until softened, 3 minutes.
4
Add 5 cups of water and bring to a boil.
5
Simmer over moderately low heat until the stock is reduced to 2 cups, 40 minutes.
6
Strain the shrimp stock through a fine sieve.
7
Season the shrimp lightly with salt and pepper.
8
In a very large, deep skillet, heat 2 tablespoons of the olive oil until shimmering.
9
Add half of the shrimp and cook over moderately high heat, turning once, until lightly browned, about 2 minutes.
10
Transfer to a plate and repeat with the remaining shrimp.
11
In the same skillet, heat the remaining 1 tablespoon of oil.
12
Add the green pepper, garlic and the 2 cups of diced onion and cook over moderately low heat, stirring, until softened, 8 minutes.
13
Add the wine and simmer for 2 minutes.
14
Stir in the shrimp stock, tomato sauce, Worcestershire and cayenne and bring to a boil.
15
Simmer over moderate heat, stirring often, until the sauce has reduced by half, 15 minutes.
16
Season with salt and pepper.
17
Add the shrimp to the sauce and simmer over moderately low heat until the shrimp are just cooked through, about 5 minutes.
18
Serve over steamed rice.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3 pounds large shrimpshelled and deveined, shells reserved, 1 chopped sweet onion, 2 cups finely diced sweet onion, and more.

Yes, Shrimp in Tomato Sauce with Onion and Green Pepper falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp in Tomato Sauce with Onion and Green Pepper

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