Surinam Shrimp With Tomatoes And Blood Oranges

1. 1

   In a large kettle, heat the olive oil over medium heat and add the onion and garlic.

2. 2

   Cook, stirring, until the onion is softened, about 5 minutes.

3. 3

   Add the tomatoes, anchovy paste and white wine.

4. 4

   Bring to a simmer and cook, uncovered, for 25 minutes, stirring occasionally.

5. 5

   Meanwhile, segment the blood oranges: using a paring knife, peel the oranges, cutting deeply enough to remove the outer layer of white pith.

6. 6

   Free each segment by cutting around the membrane, angling the knife toward the center.

7. 7

   Transfer the segments to a bowl with as much juice as possible.

8. 8

   Raise the heat under the kettle to high and add the shrimp and orange segments.

9. 9

   Simmer, stirring very occasionally, until the shrimp are just cooked through, about 5 to 6 minutes.

10. 10

    Season with salt and pepper and serve immediately with basmati or jasmine rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.