Shrimp with Tomato and Chile Pepper

1. 1

   In a large nonreactive skillet, cook the onion in the olive oil over moderate heat, stirring occasionally, until translucent, about 5 minutes.

2. 2

   Add the garlic and the jalapeno and cook until the garlic becomes a pale gold.

3. 3

   Stir in the parsley, then add the tomatoes with their juices and liberal pinches of salt.

4. 4

   Reduce the heat and cook at a steady simmer, stirring occasionally, until the tomatoes cook down and the oil begins to separate from the sauce, about 20 minutes.

5. 5

   Add the shrimp to the skillet and stir to coat with sauce.

6. 6

   Cover and simmer until the shrimp are just cooked through, 2 to 3 minutes.

7. 7

   Season with additional salt and serve immediately with the grilled bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.